Wednesday, 19 February 2020

SIX POINTS ON HONEY COMB MOULD










1.    Prepare a custard with the yolk of egg, sugar and milk
2.    Add gelatine dissolved in warm water
3.    Allow to cool and add the flavouring
4.    Beat whites of eggs very stiffly and fold into the custard
5.    Keep bowl over ice or cold water and stir occasionally
6.    When on the point of setting, pour into a wet mould and leave to set in the refrigerator

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