Honeycomb jelly

Equipment You'll need a 1.2-litre jelly mould.

Ingredients (serves 6)
* 2 large lemons, rind grated, juiced
* 400ml milk
* 3 eggs, separated
* 15g powdered gelatine
* 90g caster sugar
* 120ml thickened cream


Method
1. Place the lemon rind and milk in a pan over very low heat and simmer gently, stirring occasionally, for 30 minutes.
2. Meanwhile, whisk together the egg yolks, gelatine, sugar and cream until pale. Pour the milk mixture over the egg yolk mixture, then return to the pan and cook over low heat for 2-3 minutes until the mixture coats the back of a spoon. Stir in the lemon juice.
3. Whisk the eggwhites until stiff peaks form, then fold into the mixture. Rinse a 1.2-litre jelly mould, then pour in the mixture. Refrigerate for 3 hours until set. Place base of mould briefly in warm water, then turn out and serve.

Source
delicious. - Page 103
Recipe by Valli Little