Damask Cream

damask cream

Damask Cream

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This subtly flavoured dish, also known as Devonshire junket, is afar cry from a junket that comes from a packet. Do not serve it until you are ready to eat, as once it is cut the shape will disintegrate.
Servings: 4
Calories: 441


  • 1 pint fresh single cream
  • 3 tbsp caster sugar
  • 2 tsp rennet essence
  • large pinch of freshly grated nutmeg
  • 1 tbsp brandy
  • 4 tbsp fresh clotted or double cream
  • 1 tsp rosewater
  • rose petals to decorate (optional)


  • Put the cream and 30 ml (2 tbsp) of the sugar in a saucepan. Heat gently until tepid, stirring so the sugar dissolves. (When the mixture is tepid it will register 36.9°C (98.4°F) on a sugar thermometer, or not feel hot or cold if you put your finger in it.) Stir in the rennet, nutmeg and brandy, then pour into a serving dish.
  • Leave for 2-3 hours, until set. Do not disturb the junket during this time or it will not set.
  • When the junket is set, mix the remaining sugar, cream and rose water together and spoon carefully over the top. Decorate with rose petals, if liked.
Calories: 441 kcal
Carbohydrates: 13 g
Protein: 3 g
Fat: 42g
Saturated Fat: 26 g
Cholesterol: 152 mg
Sodium: 46 mg
Potassium: 126 mg
Sugar: 9 g
Vitamin A: 1419 IU
Vitamin C: 1 mg
Calcium: 91 mg
Iron: 1 mg
Dishes Desserts
Cuisine British
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