Dessert

Honeycomb mould

Honeycomb mould
8
15M
5M
20M

Ingredients

Method

1.Lightly oil a 1L mould. Whisk together egg yolks, sugar and lemon rind until pale and thick.
2.In a saucepan, bring milk to boil and pour over egg mixture, whisking constantly. Transfer mixture to a clean saucepan and cook, stirring, over a gentle heat until custard thickens slightly. Do not boil.
3.In a small jug, whisk gelatine briskly into boiling water until it dissolves. Remove custard from heat and stir in gelatine until combined. Add lemon juice.
4.Whisk egg whites until firm peaks form and fold gently into mixture with a large metal spoon. Pour into prepared mould and chill for 3 hours, until set. Invert onto a chilled sewing plate. Serve.

This jelly should have distinct layers. The clear lemon jelly contrasts with the spongy honeycomb base. Don’t worry if the mixture curdles – it’s meant to.

Note

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