Junket is one of those classic old rennet-set puds, like curds and whey, which I was very keen to revive, and this one certainly created a stir among both customers and restaurant reviewers when it first appeared on our menu. It is also good served with fruit and you can use a wide variety of flavourings other than the cardamom and orange zest. Apparently rum, cinnamon and nutmeg were often used in the old days.
In a saucepan, mix the milk with the sugar, cardamom and orange zest, and warm gently until just beginning to steam. Leave to cool to a temperature of 37°C (normal body temperature). Strain, mix in the rennet and very quickly pour into 4–6 serving bowls. This must be done quickly before the junket sets.
Sprinkle the pistachio pieces and a little honey over the junket just before serving, accompanied by shortbread fingers, if you like.
© 2008 Anthony Demetre. All rights reserved.