Cornish Recipes > Junket with Clotted Cream

How to make junket with clotted cream:
An old Cornish junket recipe that is served with clotted cream.


2 pints fresh milk
1/2 pint double cream
a spoonful of rennet (or follow the instructions on the bottle)
1/2 pint white wine
2 tablespoons sugar
grated nutmeg
clotted cream
apricot jam/jelly
(see measure conversions for more information)


- Warm the milk to blood heat and put it with the cream into a large bowl.
- Stir in the rennet.
- Pour the wine into the mixture.
- Add the sugar and nutmeg.
- When set, cover with clotted cream and garnish with apricot jam/jelly.