Warm Lemon Pudding Cakes With Marbled Raspberry Cream

It is interesting to note that secular approaches have embraced an approach to confrontation that mirrors church discipline. It is technically called intervention. In essence it says that we can no longer wait for people to destroy themselves and others. They must be presented with the facts about their problem. They are out of touch with reality and need others to present it to them. Furthermore, this is best done by a group of people who deeply love the substance abuser. Curiously, intervention is hailed as one of the most significant advances in drug treatment. Yet church discipline is the original and intervention the imitator.

Edward Welch

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy			6	Servings

INGREDIENTS

3/4	c	Sugar, plus 4 tablespoons
6	T	Unsalted butter, 3/4
		stick room temperature
1	T	Lemon peel, grated
3		Eggs, separated
1/3	c	All purpose flour
1/3	c	Fresh lemon juice
1 1/2	c	Milk, do not use low-fat or
		nonfat
		Powdered sugar
1/2	c	Frozen raspberries in syrup
		thawed
3/4	c	Whipping cream, chilled
2	T	Sugar

INSTRUCTIONS

Preheat oven to 350Ã¸F. Butter six 3/4-cup souffle dishes or custard
cups. Place dishes in large roasting pan. Using electric mixer, beat
3/4 cup plus 2 tablespoons sugar, 6 tablespoons butter and lemon peel
in medium bowl until well blended. Add egg yolks 1 at a time, beating
well after each addition. Beat in flour, then lemon juice. Gradually
mix in milk (mixture will be thin and may look curdled).  Using clean
dry beaters, beat egg whites in large bowl until soft  peaks form. Add
remaining 2 tablespoons sugar and beat until stiff  but not dry. Fold
whites into yolk mixture in 3 additions (mixture  will be runny).
Divide pudding-cake mixture among prepared souffle dishes. Pour  enough
hot water into roasting pan to come halfway up sides of dishes.  Bake
pudding cakes until puffed and firm to touch, about 25 minutes.
Transfer dishes to plates. (Can be prepared 8 hours ahead. Let stand
at room temperature.) Sprinkle with powdered sugar. Top with dollop  of
Marbled Raspberry Cream.  Marbled Raspberry Cream: Puree raspberries in
syrup in processor.  Stain puree; discard seeds. Beat whipping cream
and sugar in medium  bowl until stiff peaks form. Drizzle raspberry
puree over cream.  Using knife, swirl raspberry puree into cream just
until marbled in  appearance. (Can be prepared 4 hours ahead. Cover and
chill.)  Chefs' Note: These elegant cakes have a soft pudding-like
center and  refreshing lemon flavor. Although best served warm, they
can be made  ahead and served at room temperature.  Tarla Fallgatter
has been teaching cooking classes for more than 15  years. She was
trained in France at Le Cordon Bleu, La Varenne and  Ecole Lenotre
Printed in Bon Appetit April 1998  Typed and Busted by
Carriej999@AOL.com 4/98  Recipe by: Tarla Fallgatter  Posted to
MC-Recipe Digest by Carriej999 <Carriej999@aol.com> on Apr  5, 1998

A Message from our Provider:

“Jesus: the most exciting person in the universe”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 403 Calories From Fat: 221 Total Fat: 25g Cholesterol: 164.3mg Sodium: 49.6mg Potassium: 104.9mg Carbohydrates: 42g Fiber: <1g Sugar: 34.3g Protein: 4.8g