Name: Strawberry Souffle
Ingredients: 2 lb Fresh strawberries or 1/2; Lb frozen; 4 tb Cold water; 9 oz Castor sugar(superfine); 3 Egg-whites; 1 oz Gelatine; 2 Juice of lemons; 1/2 pt Cream

He stripped off first one robe of honor and then another until, naked, He was fastened to the cross. There He emptied His inmost self, pouring out His lifeblood, giving Himself for all of us. Finally, they laid Him in a borrowed grave. How low was our dear Redeemer brought! How then, can we be proud? Stand at the foot of the cross and count the scarlet drops by which you have been cleansed. See the thorny crown and His scourged shoulders still gushing with the crimson flow of blood. See His hands and feet given up to the rough iron, and His whole self mocked and scorned. See the bitterness, the pangs, and the throes of inward grief show themselves in His outward frame. Hear the chilling shriek, “My God, my God, why hast Thou forsaken me?” (Matthew 27:46). If you are not humbled in the presence of Jesus, you do not know Him. You were so lost that nothing could save you but the sacrifice of God’s only begotten Son. As Jesus stooped for you, bow in humility at His feet. A realization of Christ’s amazing love has a greater tendency to humble us than even a consciousness of our own guilt. Pride cannot live beneath the cross. Let us sit there and learn our lesson. Then let us rise and carry it into practice.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Fruits, Eggs, Dairy		Desserts, Fruits, Kathy’s	1	Servings

INGREDIENTS

2	lb	Fresh strawberries or 1/2
		Lb frozen
4	tb	Cold water
9	oz	Castor sugar(superfine)
3		Egg-whites
1	oz	Gelatine
2		Juice of lemons
1/2	pt	Cream

INSTRUCTIONS

reserve a few strawberries for decoration. Sieve remainder and make about 1
1/2 pints of puree. Measure the cold water in gelatine and set aside to
soak 5 min. Measure half of puree into saucepan. Add 6 oz.sugar,soaked
gelatine and strained lemon juice. Stir over gentle heat untill the sugar
and gelatine have dissolved, but DO NOT ALLOW TO BOIL. Take off heat, add
remaining puree and set aside till cold and begining to thicken. Whisk egg
whites untill stiff, add remaining castor sugar and beat untill thick. Whip
cream and fold with egg whites into puree. Blend well and set aside in a
cool place till firm.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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