Also known as almond float, this is usually made from agar-agar or isinglass, although gelatine can also be used.
serves 4 - 6
10 g (1/4 oz) agar-agar or isinglass or 25 g (1 oz) gelatine powder
about 600 ml (1 pint) 2 1/2 cups water
60 ml (4 tbsp) granulated or caster sugar
300 ml (1/2 pint) 1 1/4 cups milk
5 ml (1 tsp) almond essence
fresh or canned mixed fruit salad with syrup, to serve
1. In a saucepan, dissolve the agar-agar or isinglass in about half the water over a gentle heat. This will take at least 10 minutes. If using gelatine, follow the packet instructions.
2. In a separate saucepan, dissolve the sugar in the remaining water over a medium heat. Add the milk and the almond essence, blending well. Do not allow the mixture to boil.
3. Mix the milk and sugar with the agar-agar, isinglass or gelatine mixture in a serving bowl. When cool, place in the refrigerator for 2 - 3 hours to set.
4. To serve, cut the junket into small cubes and spoon into a serving dish or into individual bowls. Pour the fruit salad, with the syrup, over the junket and serve.