Honeycomb Mould

Beautiful and tasty dessert

Sourced from: Classic puddings and pies by Martha Day


30 ml cold water, 15 g powdered gelatine, 2 eggs separated, 75 g caster sugar, 475 ml milk, grated rind of 1 small lemon, 60 ml freshly squeezed lemon juice


1. Chill four individual moulds, or a 1.2 litre jelly mould. 2. Pour the water into a small bowl, sprinkle over the gelatine and leave to soften for 5 minutes. Place the bowl over a small saucepan of hot water and stir occasionally until dissolved. 3. Meanwhile, whisk the egg yolks and sugar together until pale, thick and fluffy. 4. Bring the milk to the boil in a heavy, preferably non-stick, saucepan, then slowly pour on to the egg yolks, stirring. 5. Return the milk mixture to the pan then heat gently, stirring, until thickened; do not allow to boil. Remove from the heat and stir in the lemon rind and juice. 6. Stir 2 or 3 spoonfuls of the lemon mixture into the gelatine, then stir back into the saucepan. In a clean dry bowl, whisk the egg whites until stiff but not dry, then gently fold into the mixture in the pan in three batches. 7. Rinse the moulds or mould with cold water and drain well, then pour in the lemon mixture. Leave to cool, then cover and chill until set and ready to unmould and server.

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