A light, delicate dessert, subtly flavoured with lemon, Honeycomb Cream may be served with fresh fruit and whipped cream.
1 teaspoon vegetable oil finely grated rind of
1 lemon pint 7 cups milk eggs, separated
2 tablespoons castor sugar
2 oz. gelatine
4 tablespoons cold water
Using a pastry brush, grease a 2-pint mould with the teaspoon of vegetable oil. Place the mould upside-down on kitchen paper towels to drain.
Put the lemon rind into a saucepan with the milk and scald it over moderately low heat (bring to just below boiling point). Remove the pan from the heat.
In a small mixing bowl, beat the egg yolks and sugar together with a wooden spoon. Stir in 4 tablespoons of the hot milk.
Pour the egg mixture into the pan with the remaining milk and stir gently until they are well mixed.
Return the saucepan to low heat and cook, stirring constantly, for 4 to 5 minutes or until the custard thickens slightly.
Do not let the custard boil or it will curdle. Remove the pan from the heat.
In a small saucepan, soak the gelatine in the water until it is quite soft. Then place the pan over low heat and stir to dissolve the gelatine. When it has dis-solved stir it into the custard. Allow the custard to cool.
In a small mixing bowl, beat the egg whites with a wire whisk or rotary beater until they form stiff peaks. When the custard is just beginning to set, using a metal spoon, fold in the egg whites. Spoon the mixture into the mould and place it in the refrigerator. Chill for at least 2 hours, or until the cream has set.
To serve, dip the bottom of the mould quickly in hot water. Loosen the edge of the cream with a knife and turn it out on to a chilled serving dish.