Souffl Of Satsumas With Casserole Of Bananas

When we judge others in an unbiblical fashion, God’s judgment rests upon us in a greater way. Matthew 7, verse 1: “Do not judge so that you will not be judged.” Verse 2, “For in the way you judge, you will be judged; and by your standard of measure, it will be measured to you.” Judging others is flat-out dangerous. For how can we suppose that we can act so unmercifully to God’s people and then expect to receive the mercy we desire so much from God? Be prepared! The measure of sinful judgment we extend to others will be proportioned back to us in like measure. One author said judgment is like a boomerang, it comes back and hangs you on its own gallows.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs		Chefs, Surprise	1	Servings

INGREDIENTS

		Brandy
1	lb	Satsumas
1	lb	Bananas
1		Lemon
1		Orange
1	pt	Milk
3		Egg yolks, whisked
		Vanilla pod or essence
1 1/2	oz	Sugar
10		Milk
		Vanilla pod or essence
4	oz	Caster sugar
1	oz	Plain flour
1 1/4	oz	Butter
6		Egg yolks
9		Egg whites

INSTRUCTIONS

Remove pith and skin from satsumas and place individual segments into
4 ramekin dishes. Grate some orange and lemon zest and add a little
brandy, set aside until ready for souffl mixture.  Banana custard:
Bring the milk to the boil, add the vanilla pod or essence and leave
to infuse for one minute, if using a pod, remove and discard. Take  the
pan off the heat and add the egg yolks, stirring continuously so  eggs
do not curdle. Place back on a low heat, add sugar to taste,  stirring
all the time until mixture thickens. Set aside until  required. Chop
bananas and add to custard.  Souffl  Sift the flour then dilute with
cold milk, add the vanilla pod or  essence and leave to infuse for one
minute, if using pod, remove and  discard. Take the pan off heat, add
the egg yolks, whisking all the  time to make sure the eggs do not
curdle. Add the butter and stir in  over gentle heat until blended.
Allow mixture to cool.  Take egg whites and beat, preferably with an
electric whisk, until  they have formed stiff peaks. Cut in egg whites
into souffl mixture.  Use a metal spoon to slice egg whites in until
fully incorporated. Be  careful not to beat in the egg whites as this
will reduce aeration  within the mixture and the souffl will not rise
successfully.  When the mixture has been blended, divide into the 4
ramekins already  prepared with the satsuma segments. Place in an oven
for 18 minutes  at gas 7.  While the souffls are cooking, warm up the
casserole of banana so  that as soon as the souffls are cooked, the
pudding can be served  immediately. Place a souffl dish with a ramekin
of banana custard  alongside it. Pierce souffl with a spoon and pour in
some banana  custard, eat while warm.  Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1703 Calories From Fat: 606 Total Fat: 68.2g Cholesterol: 1195.9mg Sodium: 1272.7mg Potassium: 3189.3mg Carbohydrates: 210.8g Fiber: 12.9g Sugar: 134g Protein: 73.3g