Name: Junket
Yield: Serves 4 to 6
Cuisine: France
Ingredients: 1 pint (600 ml) creamy milk; 1 tablespoon brandy; 2 tablespoons caster sugar; 1 teaspoon rennet; 6 oz (175 g) clotted cream

Preparation info

Serves
4 to 6

Difficulty
Easy

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The name junket comes from the French jonquette, the term for the little rush baskets that it was originally made in.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

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 clotte

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Best value

'Brilliant app for foodies'

'Spotify of cookbooks'

Junket

Ingredients

Method

Become a Premium Member to access this recipe

$4.99

$39.99

Part of