Honeycombe Mould
A clean, fresh-tasting nursery pudding that, despite its simplicity, makes a wonderful, surprisingly special ending to a meal, especially in summer.
INGREDIENTS:
2 TBSP COLD WATER 13 G/1/2 OZ POWDERED GELATINE
2 EGGS, SIZE 2, SEPARATED 85 G/3 OZ CASTER SUGAR
425 ML/5 FL OZ CREAMY MILK 8 MI./3 FI. OZ SINGLE CREAM
FINELY GRATED RIND OF
1 SMALL LEMON
4 TBSP LEMON JUICE
DIRECTIONS:
Chill a 1.2 litre/2 pint jelly mould or 4 individual moulds.
Put the water into a small heatproof bowl, sprinkle over the gelatine and leave for about 3 minutes to soften. Place the bowl over a saucepan of hot water, stirring occasionally, until the gelatine has dissolved.
Meanwhile, beat the egg yolks and sugar together until thick and pale. Bring the milk and cream to the boil in a heavy-based saucepan, then stir into the egg yolk mixture. Return to the saucepan and heat very gently, stirring with a wooden spoon, until thickened. Remove from the heat and stir in the lemon rind and juice.
As soon as the gelatine has dissolved, remove the bowl from the heat. Stir a couple of spoonfuls of the hot lemon custard into the gelatine, then stir this mixture into the saucepan.
In a clean, dry bowl, whisk the egg whites until stiff but not dry. Using a large metal spoon, gently fold into the hot custard.
Rinse the mould or moulds with cold water, drain well, then pour in the custard. Leave in a cool place to set.
