INGREDIENTS

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.
DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights
reserved. Carlton Food Network http://www.cfn.co.uk/  Converted by
MM_Buster v2.0l.

A Message from our Provider:

“Before you turn your back on Jesus, look at his.”

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