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Honey And Lemon Cream Mold Recipe
|Eggs||2 Large, separated|
|Honey||2 Tablespoon, warmed|
|Lemon||1 (Use Finely Grated Rind And Juice)|
|Lemon||1 , juiced and zest finely grated|
|Half and half||2 1⁄2 Cup (40 tbs)|
|Powdered gelatin||1⁄2 Ounce (2 Envelopes)|
|Hot water||2 Tablespoon|
Serving size: Complete recipe
Calories 1092 Calories from Fat 704
% Daily Value*
Total Fat 80 g122.9%
Saturated Fat 46.5 g232.3%
Trans Fat 0 g
Cholesterol 646.8 mg
Sodium 422 mg17.6%
Total Carbohydrates 64 g21.3%
Dietary Fiber 5.5 g22%
Sugars 26.4 g
Protein 44 g88.2%
Vitamin A 53.3% Vitamin C 158.2%
Calcium 77% Iron 18.6%
*Based on a 2000 Calorie diet
Add lemon rind to the half-and-half and heat slowly in a thick saucepan without boiling.
Whisk a little hot half-and-half into the egg yolk mixture and blend this into the hot half-and-half.
Stir over gentle heat until the custard clings to the back of the wooden spoon.
Strain into a cold bowl and cool.
Dissolve gelatin thoroughly in the hot water and stir into the custard with the lemon juice.
Beat the egg whites until stiff but not brittle and fold into the custard.
Reheat until nearly boiling.
Rinse a 4 cup mold with cold water, pour in mixture slowly, cool and then refrigerate until set.
It will separate as it sets into a fluffy top and lemon gelatin base which will be reversed when it is unmolded.
Serve with fruit compote or fresh summer fruit, and plain whipped cream.