Honeycomb Mould

Preparation info

  • 4–6

    helpings
    • Difficulty

      Easy

Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About

Ingredients

  • 1 pt. milk flavouring : vanilla essence or lemon or orange rind
  • 2 large eggs

Method

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 w