Devonshire Junket Recipe - British & Regional Recipes

British Recipes > Devonshire Junket

How to make Devonshire junket:

A Devonshire recipe which is entirely dependent on dairy farming. At one time junket was very popular as a dessert, especially for invalids, but it is rarely eaten nowadays.

Ingredients

2 pints milk
1 tablespoon caster/superfine sugar
2 teaspoons rennet (or follow instructions on bottle for amount to be used)
1/4 teaspoon powdered cinnamon or nutmeg
1 tablespoon brandy or rum
clotted cream
(see measure conversions for more information)

Method

- Warm the milk to between 70 degrees and 80 degrees Fahrenheit (see temperature conversions).
- Put it into a large serving dish and stir in the rennet and sugar.
- Add the brandy or rum.
- Stir once or twice and leave in a warm room to set.
- When set, cover with clotted cream and sprinkle with cinnamon or nutmeg.

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Comment Script

Help! What am I doing wrong? I have used the best Jersey full cream dairy milk, caster sugar, and a dessert spoonful of Langdale Rennet. I have followed the instructions to the letter, but the milk, apart from separating into curds, does not fully set. I have assumed that it should set as firmly as creme brulee, say, or mousse, or am I wrong?

#1 - stephen thorpe - 10/17/2011 - 07:45

Can this be made with skimmed milk or is full cream milk required?.Have,nt had this for years and had a hard job finding the rennet but eagerly anticipating my first mouthful

#0 - mick weeks - 09/03/2011 - 02:04


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