Dessert Recipes - Lemon Honeycomb Mould Recipe

Ingredients

• 15 ml/1 tbsp powdered gelatin

• 60 ml/4 tbsp water

• 2 eggs, separated

• 75 g/3 oz/1/3 cup caster (superfine) sugar

• Finely grated rind and juice of 2 lemons

• 300 ml/1 1/4 cups milk

• Oil, for greasing

• Crystallized (candied) lemon slices and

• angelica leaves, to decorate

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Method:

1. Sprinkle the gelatin over the water in a small bowl and leave to soften for 5 minutes. Whisk together the egg yolks, sugar and lemon rind.

2. Bring the milk to the boil and pour over the egg yolk mixture, whisking all the time.

3. Return to the saucepan and cook, stirring, over a gentle heat until the custard thickens and coats the back of a spoon. Do not allow to boil.

4. Remove from the heat and stir in the gelatin until completely dissolved. Strain in the lemon juice.

5. Whisk the egg whites until stiff and fold into the mixture with a metal spoon. Pour into a lightly oiled 900 ml/3 3/4 cup fluted mould. Chill until set.

6. Turn out on to a serving plate and decorate with crystallized lemon slices and angelica leaves before serving.