Grapefruit Honeycomb
| Serves 6 | Ingredients | Method |
|---|---|---|
|
3 Eggs, separated Finely grated rind and juice of one Grapefruit 1⁄2 oz powdered gelatine 3oz castor sugar 6 tblsp double cream 3⁄4 pt of creamy milk |
Put the egg yolks into a basin with the finely grated grapefruit rind, 1⁄2 oz of powdered gelatine, sugra and double cream. Beat together. Heat the milk to just below boiling point and whisk onto the egg yolk mixture. Pour into the top of a double saucepan and stir over a gentle heat until you have a smooth, creamy custard. Stir in the Grapefruit juice and strain the custard into a bowl. Stiffly beat the egg whites, lightly but thoroughly into the custard. Pour into a 2pt dampened jelly mould and chill until set. When unmoulded, this pudding has a clear Grapefruit jelly top, a band of cream jelly in the middle and a honeycombed spongey base. |