Arbutus Honey and Milk Junket with Organic Pistachios


Preparation info

  • Difficulty


  • Serves


Appears in

Today's special: A new take on bistro food

Today's special

By Anthony Demetre

Published 2008

  • About

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.


  • 500 ml full-fat milk
  • 1 tablespoon golden caster sugar
  • 2 cardamom pods, crushed
  • finely grated zest of ¼ orange
  • 1 tablespoon rennet
  • 50 g shelled pistachios, preferably organic, lightly crushed
  • 1 tablespoon liquid honey, preferably Arbutus honey
  • Shortbread fingers, to serve (optional)


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.