Does anyone have a recipe for old fashioned Honeycomb mould and junket. UK measures please.?!
3 eggs, separated
125 g/generous 1/2 cup caster (superfine) sugar
450 ml/2 cups milk
15 ml/1 tbsp powdered gelatin
150 ml/2/3 cup 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 gelatin 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 gelatin has dissolved completely (or dissolve in the microwave).
Blend the coffee with the remaining water and stir into the custard with the dissolved gelatin.
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.
Junket
600 ml/1 pt/2 1/2 cups full-cream milk
15 ml/1 tbsp caster (superfine) sugar
30 ml/2 tbsp brandy (optional)
5 ml/1 tsp essence of rennet (or according to manufacturer's instructions, if different)
Grated nutmeg
Clotted Cream, to serve (optional)
Method:
Warm the milk with the sugar and brandy, if using, to blood heat (when it feels neither hot nor cold). Pour into a serving dish and stir in the rennet.
Leave undisturbed until set. Dust with grated nutmeg and chill, if liked. Serve with clotted cream, if liked.
Answers: Honeycomb Mould
3 eggs, separated
125 g/generous 1/2 cup caster (superfine) sugar
450 ml/2 cups milk
15 ml/1 tbsp powdered gelatin
150 ml/2/3 cup 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 gelatin 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 gelatin has dissolved completely (or dissolve in the microwave).
Blend the coffee with the remaining water and stir into the custard with the dissolved gelatin.
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.
Junket
600 ml/1 pt/2 1/2 cups full-cream milk
15 ml/1 tbsp caster (superfine) sugar
30 ml/2 tbsp brandy (optional)
5 ml/1 tsp essence of rennet (or according to manufacturer's instructions, if different)
Grated nutmeg
Clotted Cream, to serve (optional)
Method:
Warm the milk with the sugar and brandy, if using, to blood heat (when it feels neither hot nor cold). Pour into a serving dish and stir in the rennet.
Leave undisturbed until set. Dust with grated nutmeg and chill, if liked. Serve with clotted cream, if liked.
This recipe i have used loads of times, but i can't help with the first one...sorry
Vanilla Junket
1 pint (600 ml) milk
1 level tbsp (15 ml) sugar
few drops of vanilla essence
1 tsp (5 ml) rennet essence
grated nutmeg or ground cinnamon
method
1. In a saucepan, warm the milk to bloodheat (about 37°C/98°F) with the sugar and vanilla essence.
2. Stir in the rennet essence.
3. Pour the mixture into 1 large or 4 small dishes.
4. Cover and leave to stand in a warm place for about 1 hour or until set.
5. Do not move the junket at this stage
6. Sprinkle the junket with spice and serve cold but not chilled.
Simple Lemon Honeycomb Mould
1 lge tin Evaporated Milk - very cold
1 pkt Lemon Jelly dissolved in 1 tble water allow to cool
Whisk evap until very thick then slowly whisk in jelly, pour into mould and chill
Junket
1pt Whole Milk
2 oz Caster Sugar
Lemon Zest
Juice from 1/2 lemon
1 teas Rennet
Heat milk and sugar to blood heat, remove from hear and stir in zest and juice then slowly stir in rennet, Pour into serving dish and leave at room temp to set