Junket

Junket

By
From
Encyclopedia of Food and Cookery
Serves
4

This favourite English dish is made of warmed milk, sweetened and flavoured, and coagulated with rennet or junket tablets made with the enzyme rennin extracted from calves’ stomachs. Vanilla-flavoured junket tablets are available, or some packs offer an assortment of flavours.

Ingredients

Quantity Ingredient
500ml milk
2 teaspoons sugar
1/2 teaspoon natural vanilla extract
1 junket tablet
125ml thickened cream
nutmeg, (optional)

Method

  1. Warm milk just to lukewarm. Add sugar and vanilla. Crush junket tablet in a little water.
  2. Pour milk into a china dish, stir in dissolved junket tablet and leave to set in a cool place (not the refrigerator). Pour cream over surface of the junket. If liked, a little nutmeg may be sprinkled over the top.
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