Rose and Rosemary Junket

Preparation info

  • Difficulty


Appears in

A Taste of Dreams

A Taste of Dreams

By Josceline Dimbleby

Published 1976

  • About

Junket is even more instant to make than one of the modern instant puddings and with its very special consistency, I think it is an old-fashioned dessert which should be revived. The usual way to serve it is with nutmeg sprinkled on top and a bowl of stewed fruit with it. Here is another way to do it, flavoured delicately with rose and rosemary.


  • pints milk (850 ml)
  • 1 tablespoon caster sugar
  • 4 teaspoons rennet – available from good grocers. Stones almond-flavoured is particularly good
  • pint (double) cream (150 ml)
  • 3–4 sprigs fresh rosemary
  • rose flower water (or a few drops of rose essence)


Stir the sugar into the milk in a saucepan, add the sprigs of rosemary and heat the milk but do not boil. Then leave it to cool to blood heat. Remove the rosemary sprigs, add the rennet, put into individual dishes and leave at room temperature to set. Then cool in the fridge. Before serving stir 3–4 teaspoons rose water or a few drops of rose essence into the cream and pour gently on top of the junket.


You can also make honey-flavoured junket by dissolving honey in the milk to sweeten it, then pour cream on the top and sprinkle it with chopped nuts.