CONTEST DESSERT: Honeycomb Mold

HONEYCOMB MOLD
Adapted by BumbleBeeBoogie

3 large eggs, separated
2 lemons (use both the zest and the juice
1 packet plus 1/2 teaspoon unflavored gelatin
1/2 cup granulated white sugar
6 tablespoons whipping cream
2 cups whole milk

Scald the milk in a pan.

In the bottom of a double-boiler, pour in 1 inch of water (don't allow water to come into direct contact with the top of the double boiler to avoid making scrambled eggs.)

Into the top of the double-boiler, place the lemon zest, gelatin, sugar and cream.

Separate the egg yolks from the whites. Beat the egg yolks in a bowl until creamy yellow. Gradually whisk in the scalded milk to avoid curdling. Whisk the egg yolk-milk mixture into the gelatin mixture until it thickens to the consistency of heavy cream.

Remove the custard from the heat and add the juice of the 2 lemons.

Beat the egg whites in a thoroughly clean bowl (preferable copper) until they form stiff peaks. Carefully fold the egg yolk mixture in the cooled custard mixture. You will feel the difference between the foam and liquid consistencies quite rapidly.

Turn the mixture into an oiled 6-cup mold, or into 8 wine glasses. Pile it up, as it will shrink. If wine glasses are used, make certain each one has a roughly equal proportion of liquid and foamy mixture. Let it cool at room temperature; then place in the refrigerator to chill. May be refrigerated until the next day.

Turn the mold out onto a serving dish. It will be capped with clear jelly, with a honeycomb sponge pattern underneath. Individual servings in wine glasses do not need to be turned over.