Guernsey Milk and Honey Jelly
Emily Watkins’ journey as a chef began in the kitchens of Ristorante Beccofino, Florence, Italy. She loved the passion and energy the Italians put into everything, particularly their food, and the importance they gave to the ingredients and their provenance. After spending some time working with Heston at The Fat Duck, Emily competed in Great British Menu and won with her fish course. It was a huge honour for Emily to cook for war veterans at St Paul’s Cathedral in a banquet commemorating the 70th anniversary of the D-Day landings.
600ml Guernsey milk
100ml double cream
180g honey – borage honey
Zest of lemon
5 leaves gelatine
Soak the gelatine in cold water.
Bring the cream and milk to the boil, add the other ingredients to taste.
Add the gelatine.
Pour into prepared moulds and fridge to set