Junket
This traditional junket recipe is a simple milk custard made with rennet, milk, and a touch of sweetness. Creamy, delicate, and easy to make, it's a classic old-fashioned dessert.
Ingredients
- 5 cups (1.25 liters) whole milk, raw or pasteurized
- 5 drops liquid vegetarian rennet
- 2 Tbsp brown sugar or rapadura
- ½ tsp ground cinnamon
- Small pinch of salt
To serve:
- 5 tsp orange marmalade or fruit preserves
- 3 Tbsp chopped walnuts or almonds
Instructions
- Pour the milk into a medium saucepan and place it over low heat. Gently warm the milk until it feels comfortably warm to the touch, but not hot.
- Add the brown sugar, cinnamon, and a pinch of salt. Whisk until everything is fully dissolved and well combined.
- Dilute the rennet in 2 tablespoons of cool water, then gently pour it into the milk.
- Stir for 5–10 seconds, then stop all movement completely.
- Pour the mixture into 5 small bowls or teacups, then leave them undisturbed for about 30 minutes, or until fully set.
- Top each bowl or cup with a teaspoon of chunky marmalade (or your favorite homemade jam) and sprinkle with chopped nuts. Serve immediately.