Iced Lemon Souffl With Muesli Flapjacks

Much zeal is shown for the freedom of man’s will; little jealousy seems to be left for the freedom of God’s will. Men insist that it is unjust and tyrannical in God to control their wills, yet see nothing unjust, nothing proud, nothing Satanic in attempting to fetter and direct the will of God. Man, it seems, cannot have his own foolish will gratified, unless the all-wise God will consent to relinquish His! Such are some of the steps in the march of Atheism. Such are the preparations making in these last days by the wily usurper for dethroning the Eternal Jehovah.

Horatius Bonar

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy			1	Servings

INGREDIENTS

1/2	oz	Leaf gelatine, soaked in
		cold
		water
3		Lemons
4		Eggs, separated
200	g	Caster sugar
1/4		Double cream
6	oz	Margarine
8	oz	Demerara sugar
2	T	Golden syrup
6	oz	Muesli
6	oz	Rolled oats
1	oz	Sultanas

INSTRUCTIONS

For the lemon souffle: Prepare a souffle dish with greaseproof paper
around the outside of the top edge.  Drain off the gelatine from the
cold water and dissolve in the juice  of 1 lemon over a warm heat.
Lightly grate the zest of the lemons, then squeeze the juice into a
bowl. Add the egg yolks and sugar, and whisk over a pan of hot water
until the mixture lightens in colour and thickens slightly, cool off.
Whisk the cream then the egg whites. Stir the cream into the cooling
lemon mix. Fold in the egg whites. Pour mixture into a souffle dish  or
ramekins. Place into the freezer for 2-3 hours.  Remove the collar and
decorate with green pistachio nuts. Pipe double  cream and add
chocolate decorations, then add a little blanched lemon  zest. Serve
with muesli flapjacks.  For the flapjacks: Pre-heat oven to 160C.
Lightly grease a 12 inch x  9 inch tin. Melt the margarine in a pan
with the sugar and golden  syrup and sultanas.  Stir in the muesli and
oats. Mix well, turn out into the greased tin  and press flat with a
palette knife. Bake for around 20-25 minutes.  Remove from the oven and
leave to cool. Mark into shape and leave to  cool completely.
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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 2844 Calories From Fat: 1592 Total Fat: 180.8g Cholesterol: 744mg Sodium: 3816.3mg Potassium: 1347.4mg Carbohydrates: 272.7g Fiber: 23g Sugar: 67.5g Protein: 55.6g