Damask Junket

Preparation info

    • Difficulty

      Easy

Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About

Ingredients

  • 1 pint single cream
  • 1 blade of whole mace
  • 1 cracked cinnamon stick
  • sifted Icing sugar
  • Triple-strength rose-Water
  • Small pinch of salt
  • Rennet
  • More single cream and Icing sugar
  • Deep pink rose petals or one crimson rosebud
  • Plain or almond biscuits

    Method

    Pour one pint of single cream into a saucepan, add one blade of mace and one cracked cinnamon stick, and heat the mixture gently, well under the boil, until it is well flavoured. Remove the pan from the heat, take out the spices, and add sifted icing sugar and triple-strength rosewater to taste, with a small pinch of salt. Pour the mixture into its serving dish, and cool it to blood heat if necessary. Then set it with rennet, using the amount directed for one pint of milk.

    When it is cold and firm, pour over it, very, very gently, enough single cream flavoured with rose-water to cover it to a depth of about quarter inch. Sprinkle more sifted icing sugar on top. Strew deep pink rose petals round the edge of the dish, or place one crimson rosebud in the centre. Serve at once, with thin plain or almond biscuits.