O maior conquistador não é aquele que conquista grandes coisas, mas sim o que conquista as pequenas e as torna grandes!


quinta-feira, 11 de março de 2021

Easy chocolate trifle


Ingredients

  • 100g/3½oz plain dark chocolate (around 70 percent cocoa solids), broken into squares
  • 500g/1lb 2oz pot chilled ready-made custard
  • 1 good-quality chocolate Swiss roll (around 225g/9oz), cut into roughly 1.5cm/⅝in slices
  • 3 tbsp cherry brandy, brandy or kirsch (optional)
  • 425g/15oz tin cherries in light syrup
  • 300ml/10fl oz double cream

Method

  1. Reserve one square of the chocolate for decoration and put the rest in a medium heatproof bowl and either melt in a microwave on HIGH for about 1–1½ minutes, or place over a saucepan of gently simmering water. Once almost melted, remove from the heat and stir until smooth.

  2. Add the custard to the melted chocolate and stir well. Transfer to a saucepan and heat very gently, for just 20–30 seconds, stirring constantly until the custard is smooth and glossy. Don’t allow to get too warm.

  3. Arrange the sliced Swiss roll around the base and sides of a medium trifle dish. Drizzle with the cherry brandy, brandy or kirsch if using.

  4. Drain the cherries, reserving the syrup. (If the cherries contain stones, you may wish to stone the cherries at this point, especially if serving children – you can do this by poking with a skewer, halving the cherries and removing the stones, or using a cherry stoner. Otherwise, leave the stones in place and warn people before they begin to eat.)

  5. Drizzle the sponge with 5–6 tbsp of the cherry syrup, until lightly soaked. Reserve 6 of the cherries for decoration and scatter the rest over the sponge. Pour the chocolate custard on top. Cover and chill for 2–3 hours, or overnight, until the custard is softly set.

  6. Whip the cream in a bowl using an electric whisk, or by hand, until just thick enough to form soft peaks when the whisk is removed from the bowl. Spoon gently on top of the custard. Finely grate the reserved chocolate on top. Decorate with the remaining cherries and serve.

www.bbc.co.uk/food/recipes
By Justine Pattison
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Here's a dozen of my favorite things never to apologize for:


1) Never apologize for acting on your instincts.
2) Never apologize for being passionate.
3) Never apologize for being smart.
4) Never apologize for demanding respect.
5) Never apologize for saying no.
6) Never apologize for not embracing someone else's agenda.
7) Never apologize for disagreeing.
8) Never apologize for your faith.
9) Never apologize for your own sense of creativity.
10) Never apologize for ordering dessert.
11) Never apologize for being funny.
12) Never apologize for living your truth.


Every one of us casts a shadow.

There hangs about us, a sort of a strange, indefinable something, which we call personal influence--that has its effect on every other life on which it falls. It goes with us wherever we go. It is not something we can have when we want to have it--and then lay aside when we will, as we lay aside a garment. It is something that always pours out from our lives . . . as light from a lamp, as heat from flame, as perfume from a flower.

The ministry of personal influence is something very wonderful. Without being conscious of it, we are always impressing others by this strange power that exudes from us. Others watch us--and their thinking and actions are modified by our influence."

"Be very careful, then, how you live--not as unwise but as wise, making the most of every opportunity." Ephesians 5:15-16

~J. R. Miller, "The Shadows We Cast"

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