Honeycomb jelly recipe

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A great dessert for parties or everyday. This vanilla flavoured jelly, adapted from a recipe from 1912, has a honeycomb colour, topped with whipped cream, raspberries and redcurrants - a colourful and delicious pud

  • healthy
Serves4–6
SkillEasy
Preparation Time20 mins
Cooking Time
Total Time20 mins (plus firming time)
Nutrition Per PortionRDA
Calories148 Kcal7%
Fat7 g10%
Saturated Fat3 g15%

A great dessert for parties or everyday. This vanilla-flavoured jelly, adapted from a recipe from 1912, has a honeycomb colour, topped with whipped cream, raspberries and redcurrants - a colourful and delicious pud

Ingredients

  • 450ml (¾ pint) milk
  • 8 gelatine leaves
  • 3 large eggs, separated
  • 60g (2oz) caster sugar
  • 1 tsp vanilla extract

To serve:

  • 150ml (¼ pint) whipped cream
  • About 125g (4oz) mixture of raspberries and redcurrants, to serve

WEIGHT CONVERTER

to

900ml (1½ pint) jelly mould

Method

  1. Pour the milk into a large bowl over simmering water, add the gelatine leaves and leave to dissolve.
  2. Whisk in the egg yolks, sugar and vanilla extract. Take off heat. Leave to cool and thicken, for about 20 mins.
  3. Whisk the egg whites until firm, then fold them into the custard. Pour into the mould and leave to set until firm.
  4. Turn jelly out on to a flat plate (dip mould in hot water first). Serve with whipped cream, redcurrants and raspberries.
Top Tip for making Honeycomb jelly

Once you've added the egg whites, don't keep whisking the mixture because you want to keep it separate.