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
- 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
- 900ml (1½ pint) jelly mould
Pour the milk into a large bowl over simmering water, add the gelatine leaves and leave to dissolve.
Whisk in the egg yolks, sugar and vanilla extract. Take off heat. Leave to cool and thicken, for about 20 mins.
Whisk the egg whites until firm, then fold them into the custard. Pour into the mould and leave to set until firm.
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.