Junket recipe

Junket recipe

This article was published by: Matthew

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This junket recipe is a delightful and easy-to-make dessert that will satisfy your sweet tooth. With just a few ingredients, you can create a creamy and smooth custard-like treat that is perfect for any occasion. Whether you're hosting a dinner party or simply craving a sweet indulgence, this recipe is sure to impress. The combination of milk, sugar, and flavorings creates a delectable dessert that will leave you wanting more. So, grab your ingredients and get ready to enjoy this classic junket recipe!

Keywords: junket, dessert, custard, creamy, easy

Junket recipe details

Junket recipe, recipe Rating: 4.4
Number of votes:92 

Ingredients

1.1 l	milk, not skimmed or semi-skimmed
1 tbsp	caster sugar
2 tsp	rennet, or follow instructions provided on bottle
¼ tsp	ground cinnamon OR
¼ tsp	fresh ground nutmeg
1 tbsp	rum or brandy, if serving to children replace with other flavouring
	clotted or whipped cream, to serve

Instructions

Warm the milk gently until 75°F, 24°C; 1 or 2 degrees higher or lower will not matter – use a thermometer as the temperature is important.

Pour into large bowl and add rennet and sugar. Add flavouring. Stir gently once or twice to mix.

Leave in a warm place to set. Cover with clotted or whipped cream and sprinkle cinnamon or nutmeg over top.

Serve in glass bowl or decorative dish.

About this recipe:
Traditionally, desserts such as this relied upon the use of natural rennet. Very much a by-product of the dairy industry, which obviously relies upon an unnaturally high proportion of cows to bulls within the herd to maximise milk production. As a broadly similar number of bull calves to heifers (females) are born, the great majority of male calves are surplus to requirements. Most will be slaughtered within a few months, their meat sold as veal. A consequence of that slaughter was that natural rennet was extracted from the calves’ stomachs.

Many people have quite strong objections to the eating of veal and the trade has diminished dramatically in some countries. Consequently natural rennet is generally no longer manufactured or sold and a number of vegetarian alternatives are commonly available, still described simply as ‘rennet’. Some are derived from plants and others are microbial or fungal in origin. Some may use citric acid or lemon juice as a component. They work either identically or nearly identically to the natural alternative. They can be used freely and without concern on moral grounds.

Desserts such as this historically derive from the Victorian belief in the somewhat misguided concept of a ‘nursery diet’ for those considered invalids, i.e. those with a mid- or long-term illness. It included such delights as bread in warm milk, light clear broths, and milky puddings based upon rice, semolina, tapioca and even macaroni amongst many. Some did become adult favourites and remain popular with many to this day; rice pudding is one such. I can remember from my youth being able to buy a packet mix, the contents of which was added to warm milk to produce a similar dessert.

Preparation time:
ca. 15 min
Resting time:
ca. 2 hrs
Grade of difficulty:
easy
Calories per portion:
n/a