Junket

Preparation info

  • Difficulty

    Easy

  • Serves

    4 to 6

Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

  • About

The name junket comes from the French jonquette, the term for the little rush baskets that it was originally made in. It has, however, been made in England since Norman times. I like to top mine with plenty of clotted cream, a combination which is sometimes known as Devonshire junket.

Ingredients

  • 1 pint (600 ml) creamy milk
  • 2 tablespoons caster sugar
  • 1 tablespoon brandy
  • 1 teaspoon rennet
  • 6 oz (175 g) clotted cream

Method

Warm the milk in a heavy-based pan until blood temperature. Add 1 tablespoon of the sugar and stir until dissolved. Stir in the brandy and rennet. Pour into a large glass dish and leave in a cool place (not the refrigerator) for about 5 hours until set, then refrigerate for 1 hour. Spread the clotted cream on top of the junket and sprinkle with the other tablespoon of sugar.