Honeycomb jelly with summer fruits

Honeycomb jelly with summer fruits

By
From
Citrus
Serves
6
Photographer
Mowie Kay

This is a childhood favourite. If I want to go all-out retro, I will make it purely with lemon, but it can be given more of a modern feel if you combine lemon with bergamot, or yuzu and mandarin. You can make individual versions of this – it will separate very prettily in glass jars, but I love making it in a ring, filling the centre with fruit and then flooding the whole thing with pouring cream. The cream is all the better if it has had a tablespoon or two of limoncello stirred through it.

Ingredients

Quantity Ingredient
oil or cooking spray, for greasing, (optional; if turning out the jelly only)
2 large lemons, finely grated zest and juice
3 eggs, separated
15g powdered gelatine
100g caster sugar
120ml double cream
400ml milk, plus 2 tablespoons

To serve

Quantity Ingredient
fruit, (I like strawberries or raspberries in summer)
double cream, (pouring consistency)
1-2 tablespoons limoncello, to taste (optional)

Method

  1. If you plan to turn out your jelly, lightly oil your mould or glasses or spray with cooking spray.
  2. Put the lemon zest, egg yolks, gelatine, sugar and cream into a bowl and whisk until pale and thick. At the same time, heat the milk in a saucepan until almost, but not quite, boiling, remove from the heat and pour over the egg yolk mixture, stirring as you go. It will help you enormously if you put your bowl on a folded tea towel to keep it steady while you do this.
  3. Rinse out the milk pan and pour the mixture into it. Cook on a very low heat, stirring constantly, until the mixture has started to thicken. This will take anything between 5 and 10 minutes and is ready when it is the consistency of crème anglaise. You should also be able to draw a line through it when it coats the back of your wooden spoon. Remove from the heat and allow to cool a little, then stir in the lemon juice.
  4. Whisk the egg whites in a bowl until they form stiff peaks. Pour the custard into the egg whites, folding gently but thoroughly until everything is well combined but you haven’t knocked too much air out of it.
  5. Pour the mixture into your mould or into 6 individual glasses. Put into the refrigerator to set – it will take at least 3 hours. When you are ready to serve, if turning out, dip into a bowl of hot water for a few seconds, then turn out onto a plate. Fill the centre with fruit if you like and serve with thick cream, spiked or not with the limoncello.
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