Camden New Journal - Food:Clare Latimer

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The Review - FOOD AND DRINK - Cooking with CLARE
Published: 18th August 2009

Honeycomb mould
This dates to the 1750s some 50 years ago I benefited from it; now I have added some “modern” extras. Dip in hot water to turn out if difficult.

Ingredients
Serves 6
600ml full fat milk
3 free-range eggs, separated
25g caster sugar
1 teasp runny honey
Few drops vanilla essence
1 desp gelatine
2 tbsp water
Freshly grated nutmeg.

Method
Put the milk into a saucepan and bring to the boil.
Put the egg yolks and caster sugar into a bowl and pour on the milk whisking well.
Add the honey and vanilla essence and then pour the mixture back into the saucepan and whisk over a low heat for a few minutes.
Soak the gelatine in the water for a few minutes, heat very gently until runny and then stir it into the milk mixture.
Leave to cool for 15 minutes.
Whisk the egg whites until very stiff and fold them into the cool custard. Pour into a glass bowl or mould and leave to set in the fridge.
Turn out when ready to eat or serve from bowl.

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