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About this recipe: Milk jellies first became popular in Victorian days, adored for their delicious flavour and low cost. This lemon and honey version turns out with the jellied layer on top and the light and fluffy mousse below.
*This jelly can be set in a simple ring mould, but looks stunning when made in a more decorative one. Serve with strawberries and raspberries in the summer months, hedgerow blackberries in autumn and orange segments during winter. *If using leaf gelatine, use 15g (about four sheets) and follow the pack instructions for preparation.