Coffee Honeycomb Mould Recipe

Coffee Honeycomb Mould Recipe

Ingredients: Serves 6

3 eggs, separated
125g caster (superfine) sugar
450 ml milk
15 ml/1 tbsp powdered gelatine

150 ml water
20 ml/4 tsp instant coffee powder or granules
Chantilly Cream to serve

Method:

Whisk together the egg yolks and sugar in a bowl until thick and pale. Warm the milk until almost boiling and pour over the mixture. When well blended, return to the saucepan and cook, stirring, over a very gentle heat, until thickened. Do not allow to boil or the mixture will curdle. Meanwhile, sprinkle the gelatine over 60 ml/4 tbsp of the water in a small bowl. Leave to soften for 5 minutes. Stand the bowl in a pan of hot water and stir until the gelatine has dissolved completely (or dissolve in the microwave). Blend the coffee with the remaining water and stir into the custard with the dissolved gelatine. Whisk the egg whites until stiff and fold into the mixture with a metal spoon. Turn into a 1.2 liter/2 pt/5 cup wetted jelly (jello) mould and chill until set. Dip the mould briefly in hot water, then turn out on to a serving dish. The mixture should have separated into a clear jelly top and a fluffy base. Serve with Chantilly Cream.


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