Search

Honeycomb jelly

(5 ratings)

What's my recipe book?

Close

We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

Print
This is a great dessert or afternoon treat. This sweet and soft jelly is served with whipped cream , raspberries and redcurrants. It is also great without the cream and fruits
This is a great dessert or afternoon treat. This sweet and soft jelly is served with whipped cream , raspberries and redcurrants. It is also great without the cream and fruits
  • Serves: 4-6

  • Prep time:

  • Total time:

    (plus firming time)
  • Skill level: Easy peasy

  • Costs: Mid-price

Woman's Weekly recipe 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 ( pint) milk
  • 8 gelatine leaves
  • 3 large eggs, separated
  • 60g (2oz) caster sugar
  • 1 tsp vanilla extract
To serve:
  • 150ml ( pint) whipped cream
  • About 125g (4oz) mixture of raspberries and redcurrants, to serve
  • 900ml (1 pint) jelly mould

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

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.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 148(kcal)
  • Fat 7.0g
  • Saturates 3.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

Your rating

Average rating

  • 4
(5 ratings)

Your comments

comments powered by Disqus

FREE Newsletter