Devonshire Junket

Preparation info

    • Difficulty

      Easy

Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About

Ingredients

  • 2 pints new milk
  • 3 tablespoons brandy
  • oz Demerara sugar
  • Grated nutmeg
  • tablespoons rennet

    Method

    Heat the milk to lukewarm (about 104°F, 50°C). Put the brandy and sugar into a china serving dish with nutmeg to taste. Pour in the milk and stir well to blend the flavours. Stir in the rennet, and leave the milk in a cool place to set. This junket should be served with a covering of thick cream, topped with a sprinkling of Demerara sugar and a little more brandy.