Name: Vanilla Terrine with Fruit Salad in Cointreau
Ingredients: 1 1/2 11 g; (0.4oz) sachets; ; gelatine powder; 450 ml Whipping cream; (3/4 pint); 75 g Caster sugar; (3oz); 500 ml Pot Greek yogurt; 2 ts Vanilla extract; To serve: 720g jar fruit salad in; liquor reserved; ; cointreau. Large pieces of fruit cut; ; into quarters

This is somewhat of the word which He now speaks unto you: Why will you die? Why will you perish? Why will you not have compassion on your own souls? Can your hearts endure, or can your hands be strong, in the day of wrath that is approaching?... Look unto Me, and be saved; come unto Me, and I will ease you of all sins, sorrows, fears, burdens, and give rest to your souls. Come, I entreat you; lay aside all procrastinations, all delays; put me off no more; eternity lies at the door...do not so hate Me as that you will rather perish than accept of deliverance by Me. These and the like things does the Lord Christ continually declare, proclaim, plead and urge upon the souls of sinners... He does it in the preaching of the Word, as if He were present with you, stood amongst you, and spoke personally to every one of you... He has appointed the ministers of the gospel to appear before you, and to deal with you in His stead, avowing as His own the invitations which are given you in His name.

John Owen

CATEGORY	CUISINE	TAG	YIELD
Dairy, Fruits	Greek	Sainsbury’s, Sainsbury15	6	servings

INGREDIENTS

1 1/2		11 g; (0.4oz) sachets
		; gelatine powder
450	ml	Whipping cream; (3/4 pint)
75	g	Caster sugar; (3oz)
500	ml	Pot Greek yogurt
2	ts	Vanilla extract
		To serve: 720g jar fruit salad in; liquor reserved
		; cointreau. Large pieces of fruit cut
		; into quarters

INSTRUCTIONS

Combine the gelatine powder with 3 tablespoons of the cream, then leave it
to soak for approximately 10 minutes.
Place the remaining cream in a saucepan along with the sugar, heating
gently until the sugar has dissolved. Do not boil.
Add the soaked gelatine mixture to the cream and whisk over the heat for a
few seconds. Remove from the heat.
In a mixing bowl combine together the yogurt and vanilla, then pour the
cream mixture through a sieve onto it. Mix thoroughly to incorporate then
pour into a plastic container measuring 15cm x 15cm x 5cm (6 x 6 x 2
inches).
Allow to cool, then cover and chill in the fridge overnight until set.
Reduce the liquor by half, by heating in a saucepan over a moderate heat.
To serve: Turn out the terrine onto a chopping board, loosening with a
palate knife. Cut into 6 slices, arrange on individual serving plates then
spoon fruit salad in cointreau alongside, drizzling over the reduced
liquor. Serve immediately.
Converted by MC_Buster.
NOTES : A light creamy dessert, simple to make and lovely to accompany
fruit salad in cointreau.Requires overnight chilling.
Converted by MM_Buster v2.0l.

A Message from our Provider:

“We see a only a glimmering of the plans of God…”

I have now to ask whether you can consent to part with your daughter early next spring, to see her no more in this world; whether you can consent to her departure to a heathen land, and her subjection to the hardships and sufferings of a missionary life; whether you can consent to her exposure to the dangers of the ocean, to the fatal influence of the southern climate of India, to every kind of want and distress, to degradation, insult, persecution, and perhaps a violent death. Can you consent to all this, for the sake of Him who left His heavenly home and died for her and for you, for the sake of perishing, immortal souls, for the sake of Zion and the glory of God? Can you consent to all this, in hope of soon meeting your daughter in the world of glory, with a crown of righteousness brightened by the acclamations of praise which shall redound to her Savior from heathens saved, through her means, from eternal woe and despair?

Adoniram Judson