Chill four
individual moulds or, if you refer, use a 1.2litre/5
cups jelly mould. Mix together the water and the
gelatine and leave to soften for 5 minutes. Place
the bowl over a small saucepan of hot water and stir
from time to time until dissolved.
Meanwhile, whisk
the egg yolks and sugar together until pale, thick
and fluffy.
Bring the milk to
the boil in a heavy, preferably non-stick, saucepan,
then slowly pour on to the egg yolk mixture,
stirring all the time.
Return the milk
mixture to the pan then heat gently, stirring
continuously until thickened. Do not allow to boil
or it will curdle. Remove from the heat and stir in
the grated lemon rind and juice.
Stir 2 0r 3
spoonfuls of the lemon mixture into the gelatine,
and then stir this back into the saucepan. In a
clean dry bowl, whisk the egg whites until they are
stiff but not too dry, then gently fold into the
mixture in the saucepan in three batches, being
careful to retain the oil.
Rinse the moulds
or mould wit cold water and drain well, then pour in
the lemon mixture. Leave to cool, then cover and
chill in the fridge until set. To serve, invert on
to four individual or one serving plate.
Cold Desserts
Recipes - Honeycomb Mould Recipe
