Lemon Honeycomb Mould Recipe

15 ml/1 tbsp powdered gelatine
60 ml/4 tbsp water
2 eggs, separated
75 g/3 oz caster (superfine) sugar

Finely grated rind and juice of 2 lemons

300 ml milk
Oil, for greasing
Crystallized (candied) lemon slices and angelica leaves, to decorate

Method:

Sprinkle the gelatine over the water in a small bowl and leave to soften for 5 minutes. Whisk together the egg yolks, sugar and lemon rind. Bring the milk to the boil and pour over the egg yolk mixture, whisking all the time. 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. Remove from the heat and stir in the gelatine until completely dissolved. Strain in the lemon juice. Whisk the egg whites until stiff and fold into the mixture with a metal spoon. Pour into a lightly oiled 900 ml fluted mould. Chill until set. Turn out on to a serving plate and decorate with crystallized lemon slices and angelica leaves before serving.