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Honeycomb MouldHoneycomb Mould was a long-lost dessert from my childhood. I can remember my Mum making it to go with our dinner on Sunday. She would rope me in to help and I can remember doing a lot of stirring and making sure nothing boiled over.

 

serves totaltime preptime cookingtime chillingtime
6 persons 4 hours 45 minutes 3 hours 15 minutes

 

 

{tab Ingredients}

  • 1 medium Lemon, rind
  • 600 ml Milk
  • 2 medium Eggs
  • 50 grams Caster Sugar
  • 3 teaspoons Gelatine
  • 2 tablespoons Water

{tab Instructions}

  1. Peel the rind from the lemon as thinly as possible.
  2. Put the milk in a saucepan with the lemon rind and heat over very low heat for about 10 minutes.
  3. Meanwhile, separate the eggs and beat the yolks with the sugar until thick and creamy.
  4. Strain the hot, not boiling milk into the egg mixture, and stir thoroughly.
  5. Return this custard to the pan and cook over low heat until it begins to thicken.
  6. Remove the pan from the heat.
  7. Dissolve the gelatine in the water, leave it to cool slightly, then stir it into the custard.
  8. Put aside until begins to set.
  9. Whisk the egg whites until stiff, then fold them into the custard.
  10. Rinse a 1.2 litre jelly mould with cold water, and spoon the mixture into the mould.
  11. Leave in the fridge until set.
  12. To turn out, dip the mould in hot water for 5 seconds,place a serving plate over the mould and turn up-side down.

{/tabs}

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