Name: Raspberry Cream Gateau
Ingredients: 8 oz (225 g) fresh raspberries; 1 tb (15 ml) Kirsch; 3 tb (3x15 ml) icing sugar; 3/4 pt (400 ml) double cream

If you keep burning the candle at both ends, sooner or later you will indulge in more and more mean cynicism – and the line between cynicism and doubt is a very thin one. Of course, different individuals require different numbers of hours of sleep: moreover, some cope with a bit of tiredness better than others. Nevertheless, if you are among those who become nasty, cynical, or even full of doubt when you are missing your sleep, you are morally obligated to try to get the sleep you need. We are whole, complicated beings; our physical existence is tied to our spiritual well-being, to our mental outlook, to our relationships with others, including our relationship with God. Sometimes the godliest thing you can do in the universe is get a good night’s sleep – not pray all night, but sleep. I’m certainly not denying that there may be a place for praying all night; I’m merely insisting that in the normal course of things, spiritual discipline obligates you get the sleep your body needs.

D.A. Carson

CATEGORY	CUISINE	TAG	YIELD
Dairy		Desserts	6	Servings

INGREDIENTS

8	oz	(225 g) fresh raspberries
1	tb	(15 ml) Kirsch
3	tb	(3×15 ml) icing sugar
3/4	pt	(400 ml) double cream

INSTRUCTIONS

deep 8 inch (20 cm) cooked sponge cake (batch 1)
Hull the raspberries, put into bowl with the Kirsch and 2 tbsp (2x15 ml) of
the icing sugar.  Leave to macerate for 10 minutes. Whip 1/4 pint (150 ml)
for the cream till it forms soft peaks, then fold in the raspberry mix. Cut
the sponge in half, place the base on a baking tray. Spread the raspberry
cream over and cover with the top of the cake. Whip the remaining cream and
icing sugar till it forms stiff peaks. Spread half over the top and sides
of the cake.  Put the rest into a piping bag fitted with star nozzle, pip 8
whirls round top.
To freeze, open freeze.  Place in rigid container. Cover, seal and label.
Freezer life 3 months.
To use, rmove from the container and put on a serving dish and thaw for
about 3 hours at room temperature. Melt half a 3 & 1/2 oz (100 g) bar plain
dessert chocolate, spread thickly on waxed paper. When set, cut into 8
triangles.
Place on on each cream whirl.  Grate remaining chocolate, press onto sides
of cake.
Ross
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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