Honey Jelly


  • 2 sheets gelatine, titanium strength
  • 100 g ( oz) honey


Line the base and sides of a 30 × 20 × 3 cm (12 × 8 × 1¼ inch) tray with freezer film.

Soak the gelatine in cold water for 5 minutes or until softened.

Place the honey in a saucepan, bring to the boil and cook for 1 minute or until caramelised. Add 120 ml (4 fl oz) cold water, then remove from the heat. Squeeze out the excess water from the gelatine, add the gelatine to the honey and stir until dissolved. Pour into the lined tray and refrigerate for 2 hours or until set.

This can be made 1 day in advance.