Honeycomb jelly Recipe

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serves:

4-6

Skill:

easy

Total Time:

00:20
(plus firming time)

Prep:

00:20

Cooking:

00:00

Nutrition per portion

RDA
Calories 148 kCal 7%
Fat 7g 10%
  -  Saturates 3g 15%

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
  • 900ml (1½ pint) jelly mould

Method

  • 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.

More Recipe Ideas

Top Tip

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

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