Cornish junket

Junket - you either love it or you hate it, and it is probably not much known to today’s younger generation. I love it, and urge you to try it before you condemn it. Junket is set with rennet, which comes from the lining of a calf’s stomach (so not suitable for vegetarians). The Cornish version has added clotted cream.

The trick with junket is to warm the milk only to blood heat (also known as curds and cream, summoning up visions of Little Miss Muffet). And you can add any favour y