Name: Souffle Glacee Aux Apricots
Ingredients: 1 c Dried apricots; 1/3 c Apricot liqueur; 2 c Milk; 1/4 c Water; 1/2 pk Gelatine; 1 c Heavy cream; 5 Eggs; 3/4 c Sugar; 2 tb Sugar for the chantilly; 2 cups milk

The apostles of Satan are not saloon-keepers and white-slave traffickers, but are for the most part ordained ministers. Thousands of those who occupy our modern pulpits are no longer engaged in presenting the fundamentals of the Christian Faith, but have turned aside from the Truth and have given heed unto fables. Instead of magnifying the enormity of sin and setting forth its eternal consequences, they minimize it by declaring that sin is merely ignorance or the absence of good. Instead of warning their hearers to “flee from the wrath to come” they make God a liar by declaring that He is too loving and merciful to send any of His own creatures to eternal torment. Instead of declaring that “without shedding of blood is no remission,” they merely hold up Christ as the great Exemplar and exhort their hearers to “follow in His steps.”

A.W. Pink

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs		Desserts	1	Servings

INGREDIENTS

1	c	Dried apricots
1/3	c	Apricot liqueur
2	c	Milk
1/4	c	Water
1/2	pk	Gelatine
1	c	Heavy cream
5		Eggs
3/4	c	Sugar
2	tb	Sugar for the chantilly
	2	cups milk

INSTRUCTIONS

1. Cook apricots in 1/4 cup water. Add liqueur and process to a puree
2. Whip cream into chantilly
3. Make Creme Anglaise (recipe follows)
4.Dissolve gelatine and add to hot creme anglaise*
5. Stir in apricot puree to combine. Chill until almost thickened.
6.Fold chantilly into apricot mixture. Chill while you beat the whites.
7. Whip egg whites until they firm soft peaks and fold into apricots.
8 Spoon into a souffle dish. Freeze.
9. Remove to refrigerator 6 hours before serving or at room temperature 2
hours
Creme Anglaise
1/4 lb sugar (less 1 tbs) 2 cups milk 1 vanilla bean 5 egg yolks
1.Beat yolks with sugar until lemony colored,very pale yellow
2. Bring the milk to a boil with the bean { sliced in half)
3. Remove the vanilla bean and pour the hot milk slowly , still
beating,over the yolks.OFF THE HEAT
4. Bring the mixture back to very slow heat and stir with a wooden spoon or
spatula just until it coats the spoon. DO NOT LET It BOIL!!!!!! Should take
about 3 minutes in the heat. Enjoy Regards, Miriam
NOTES : *If using leaf gelatine: dip in water squeeze and add to warm creme
anglaise
Recipe by: Miriam Podcameni  Posvosky
Posted to KitMailbox Digest  by Leon & Miriam Posvolsky <miriamp@pobox.com>
on May 11, 1998

A Message from our Provider:

“A lot of church members who are singing \”Standing on the Promises\” are just sitting on the premises.”