Honeycomb mould

    1 hour

    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.

    14 people made this

    Serves: 6 

    • 600ml full-fat milk
    • thinly pared zest of 1 lemon
    • 1 tbsp (1 sachet) powdered gelatine
    • 2 eggs, separated
    • 40g caster sugar
    • 2 tbsp runny honey

    Prep:50min  ›  Cook:10min  ›  Ready in:1hr 

    1. Put aside 3 tbsp of the milk in a cup, then pour the rest into a saucepan and add the lemon zest. Heat the milk in the pan on a low heat until it is steaming hot, but not boiling. Remove from the heat, cover and leave to infuse for 10 minutes.
    2. Meanwhile, heat the 3 tbsp of milk in the microwave (or stand the cup in a pan of boiling water) until very hot but not boiling. Sprinkle over the gelatine and stir briskly until dissolved.
    3. Lightly whisk the egg yolks, sugar and honey together in a bowl until pale in colour. Remove the lemon zest from the milk and reheat the milk to boiling point. Slowly pour the milk into the egg yolk mixture, whisking all the time. Return the mixture to the pan and cook over a low heat, stirring continuously, until lightly thickened.
    4. Strain the hot custard through a sieve into a clean bowl and stir in the gelatine liquid. Allow the custard to cool for 30 minutes, stirring frequently to prevent a skin forming.
    5. Whisk the egg whites in a clean bowl until they stand in stiff peaks, then gently fold them into the custard. Pour the mixture into a wetted 1 litre mould. Chill in the fridge overnight until set.
    6. To turn out the honeycomb mould, quickly dip the mould, right up to the rim, in a bowl of hot water. Place a serving plate on top, then invert the mould and the plate together, giving the mould a sharp tap. Chill until ready to serve.


    *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.

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