Pour the milk into a saucepan and add the lemon zest. Heat the milk in the pan on a low heat until it is steaming hot, but not boiling. Remove from the heat, cover and leave to infuse for 10 minutes.
Place the gelatine sheets into a bowl of cold water, to soften.
Lightly whisk the egg yolks, sugar and honey together in a bowl until pale in colour.
Remove the pared lemon zest from the milk and reheat the milk to boiling point.
Slowly pour the milk into the egg yolk mixture, whisking all the time. Return the mixture to the pan, pick up the gelatine from the water, allow the worst of the water to drip off and add to the custard mix, discarding the water. Cook the custard over a low heat, stirring continuously, until lightly thickened.
Allow the custard to cool for 30 minutes, stirring frequently to prevent a skin forming. (A good way is to put some cold water into the sink and stand the saucepan in it).
Whisk the egg whites in a clean bowl until they stand in stiff peaks, then gently fold them into the custard.
Pour the mixture into a wetted 1 litre mould. Chill in the fridge overnight until set.
To turn out the honeycomb mould, quickly dip the mould, right up to the rim, in a bowl of hot water. Place a serving plate on top then invert the mould and the plate together, giving the mould a sharp tap. Grate a small amount of lemon zest over, to decorate.
Chill until ready to serve.
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