| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Coxon’s kit, Coxon1 |
1 |
servings |
INGREDIENTS
| 1/2 |
oz |
Leaf gelatine; soaked in cold |
|
|
; water |
| 3 |
|
Lemons |
| 4 |
lg |
Eggs; separated |
| 200 |
g |
Caster sugar |
| 1/4 |
l |
Double cream |
| 6 |
oz |
Margarine |
| 8 |
oz |
Demerara sugar |
| 2 |
tb |
Golden syrup |
| 6 |
oz |
Muesli |
| 6 |
oz |
Rolled oats |
| 1 |
oz |
Sultanas |
INSTRUCTIONS
FOR THE LEMON SOUFFLE
FOR THE FLAPJACKS
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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