Name: Little Tulips of a Chilled Aromatic Plum And Rosemary Yoghu
Ingredients: 4 Sheets Filo Pastry; 25 g Butter; (melted); 450 g Ripe Dark Skinned Plums; (stoned and; ; quartered); 150 ml Red Wine; 150 ml Water; 75 g Caster sugar; 4 Rosemary Sprigs; 1 Piece Orange; (zest); 175 ml Greek Yoghurt; 250 g Mascarpone; 50 g Amaretti Biscuits; crumbled

A toxic person wants to be your functional god. They want to make you more nervous about letting them down than you should be about letting God down. They will manipulate in a way that oftentimes you do not realize what’s happening. They wish to be lord over your life. You will find yourself centering your priorities, thoughts and actions around their agenda. Christ has come that we might ultimately serve Him. John 8:36, “So if the Son makes you free, you will be free indeed.” As a Christian, you are now free from the slavery to sin and even the slavery to sinful people. Christ strengthens and builds up. Toxic people (antichrists) weaken and tear down through their controlling tendencies.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
	Greek	Dessert, Here’s one , Earlier1	4	servings

INGREDIENTS

4		Sheets Filo Pastry
25	g	Butter; (melted)
450	g	Ripe Dark Skinned Plums; (stoned and
		; quartered)
150	ml	Red Wine
150	ml	Water
75	g	Caster sugar
4		Rosemary Sprigs
1		Piece Orange; (zest)
175	ml	Greek Yoghurt
250	g	Mascarpone
50	g	Amaretti Biscuits; crumbled

INSTRUCTIONS

1. Preheat the oven to 180ºc/350ºf/Gas Mark 5. Brush the outside of four
little pudding tins or small ramekins with half of the melted butter and
place upside down on a baking sheet, cut each sheet of filo pastry into two
6 inch squares. Brush each pastry sheet with the remaining butter. Place a
square of pastry over the prepared tin. Place another square at a right
angle to the first. Repeat with the remaining tins. (It is important at
this stage to make the top of the pastry as flat as possible as this will
become the bottom).
2. Put the pastry into the preheated oven and bake for 15 minutes, cool
slightly. Take the pastry cases off the tins or ramekins and place on a
baking sheet. Return to the oven for 5 minutes. Place on a cooling rack and
leave to cool.
3. Put the plums, red wine, water and sugar in a saucepan with the
rosemary. Bring to the boil then simmer for 3 minutes, long enough to
soften the plums without losing their shape.
4. Drain the plums and put half of them into a food processor (reserve the
rest), for one minute or until thick and chunky. Return the juice to the
saucepan. Boil for 5 - 8 minutes until syrupy. Reduce to 1/4 pint. Allow to
cool, strain, chill and put to one side.
5. Mix together the mascarpone and Greek yoghurt and fold in the chopped
processed plums. Pour the mixture into a shallow container, cover the
surface with clingfilm. Chill for at least 2 hours.
6. To serve, scoop the yoghurt plum mixture into the pastry cases, drizzle
with the syrup and top with reserved plums and crushed Amaretti biscuits
Converted by MC_Buster.
NOTES : Chef - Amanda Grant
Converted by MM_Buster v2.0l.

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