This recipe, which Jane will be demonstrating at the Spring Cottage Life Show, also appears in our April issue—check out Jim Norton’s beautiful photo. I’m arguably a grown-up, but still, anything that separates itself into layers like this amazes and amuses me.
Lemon Honeycomb Pudding
By Jane Rodmell
I loved this pudding as a child; it’s delicious enough to serve to grown-ups too. As it sets, the custard separates into a lemon jelly layer, creamy custard in the middle, and a foamy layer that crinkles when you break into it with your spoon. Serve with a raspberry or strawberry coulis, fresh berries, or crisp ginger cookies.
3 eggs, separated
1/2 oz (15 g) pkg gelatin
1/2 cup sugar (125 ml)
Finely grated zest and juice of 2 lemons
6 tbsp 35% (whipping) cream (90 ml)
11/2 cups whole (3.2%) milk (375 ml)
1. In a large heat-proof bowl, beat together egg yolks, gelatin, sugar, zest, and cream.
2. In a saucepan, heat milk to simmering. Gradually whisk hot milk into egg mixture. Place bowl over a pan of simmering water and stir constantly while custard heats through and thickens to a creamy consistency. Remove from heat and stir in lemon juice.
3. In a large bowl, beat egg whites until stiff peaks form. Pour lemon custard through a strainer (to remove zest) and into egg whites; fold together. Pour
mixture into a 4-cup (1-L) jelly mould. Place in the refrigerator for a minimum of 3 hours. When pudding is firmly set, loosen edge with a knife and turn out onto a serving plate. Serves 6.