1 pint (600 ml) milk
1 level tbsp (15 ml) sugar
few drops of vanilla essence
1 tsp (5 ml) rennet essence
grated nutmeg or ground cinnamon
1 level tbsp (15 ml) sugar
few drops of vanilla essence
1 tsp (5 ml) rennet essence
grated nutmeg or ground cinnamon
method
1. In a saucepan, warm the milk to bloodheat (about 37°C/98°F) with the sugar and vanilla essence.
2. Stir in the rennet essence.
3. Pour the mixture into 1 large or 4 small dishes.
4. Cover and leave to stand in a warm place for about 1 hour or until set.
5. Do not move the junket at this stage
6. Sprinkle the junket with spice and serve cold but not chilled.
For a Rich Junket Run a layer of single cream, flavoured with brandy, if liked, over the top of the junket.
2. Stir in the rennet essence.
3. Pour the mixture into 1 large or 4 small dishes.
4. Cover and leave to stand in a warm place for about 1 hour or until set.
5. Do not move the junket at this stage
6. Sprinkle the junket with spice and serve cold but not chilled.
For a Rich Junket Run a layer of single cream, flavoured with brandy, if liked, over the top of the junket.
serving amount
serves 4
rate this recipe
10.0
out of 10
3 users have helped to rate this recipe.
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
