Mandarin Junket recipe
information
90 Calories per serving
ingredients
2 oz (60 g) well-drained canned mandarin segments
1/4 pint (150 ml) skimmed milk
1 teaspoon honey or sugar
3/4 teaspoon essence of rennet
few drops of orange flower water or vanilla essence
pinch of ground cinnamon
1/4 pint (150 ml) skimmed milk
1 teaspoon honey or sugar
3/4 teaspoon essence of rennet
few drops of orange flower water or vanilla essence
pinch of ground cinnamon
method
1. Place the mandarin segments in a serving dish.
2. Heat the milk and honey or sugar until hike-warm, but do not allow to boil. if you want to be really accurate, use a thermometer and heat to 37°C, 100°F. Remove from the heat.
3. Stir the essence of rennet, flavouring and cinnamon into the milk. Pour the milk over the mandarins and leave undisturbed at room temperature for 15 - 20 minutes until set.
2. Heat the milk and honey or sugar until hike-warm, but do not allow to boil. if you want to be really accurate, use a thermometer and heat to 37°C, 100°F. Remove from the heat.
3. Stir the essence of rennet, flavouring and cinnamon into the milk. Pour the milk over the mandarins and leave undisturbed at room temperature for 15 - 20 minutes until set.
serving amount
serves 1
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more information
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