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Honeycomb Mould

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  Milk 1 Pint
  Vanilla essence/Lemon rind / orange rind 3 Drop
  Eggs 2 Large
  Sugar 1 Ounce
  Gelatine 1⁄2 Ounce
  Water 4 Tablespoon

If orange or lemon rind is being used for flavouring, slowly infuse thinly-cut strips of rind in the milk.
Remove the rind and make a custard with the egg yolks, sugar and flavoured milk.
If using essence add to the custard after the sugar.
Dissolve gelatine in measured water and while still warm stir into the custard.
Allow to cool.
When just beginning to set, fold in the stiffly-whisked egg whites.
Pour into a quart border mould and leave to set.
Turn out and serve with fruit salad piled up in the hollow.
Decorate with whipped cream.

Recipe Summary

Difficulty Level: 

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Average: 4.1 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 589 Calories from Fat 230

% Daily Value*

Total Fat 26 g39.3%

Saturated Fat 12.1 g60.3%

Trans Fat 0 g

Cholesterol 471 mg157%

Sodium 359.8 mg15%

Total Carbohydrates 54 g18.1%

Dietary Fiber 0 g

Sugars 54.4 g

Protein 40 g80.3%

Vitamin A 19.5% Vitamin C

Calcium 60.3% Iron 11.9%

*Based on a 2000 Calorie diet

Honeycomb Mould Recipe