Delight in this dessert’s old-fashioned charm
A childhood favourite, the first spoonful always brought a smile to my face, the cool, silky texture dissolving on the tongue.
Junket is a gentle whisper of a dessert that feels almost too fragile for this world. It is made simply from sweetened milk gently set with rennet, transforming it into a soothing, comforting end to a meal with its wobbly, delicate nature. A dish that is as much about texture as it is about flavour. Full of old-fashioned charm, junket is the opposite of the rich, indulgent desserts we often crave today. The magical effect is made possible by the addition of rennet, which is a complex set of enzymes found in the stomachs of ruminant mammals. It is commonly used in the production of cheese, as it causes milk to coagulate, separating into curds and whey.
Junket takes me back to my childhood, when it was served in shallow bowls with a sprinkle of nutmeg on top. The first spoonful always brought a smile to my face, the cool, silky texture dissolving on the tongue. Its delicate, custard-like consistency is a reminder that not all desserts need to be rich and decadent to be thoroughly enjoyable. Sometimes, the most satisfying things are the ones that evoke a sense of calm and contentment.
Balance this light dessert with a heartier meal, such as my beef olives recipe.
Junket
Ingredients
- 500ml full-fat milk
- 2 tablespoons caster sugar
- 1 rennet tablet dissolved in 1 tablespoon water, or ¼ teaspoon of liquid rennet
- 10ml brandy
- Freshly grated nutmeg
Method
- Pour the milk into a small saucepan and over a low heat warm it until the milk reaches 37C (body temperature). Use a thermometer for accuracy. Stir the sugar into the warm milk until the sugar dissolves completely. Add the brandy and fresh nutmeg and stir through.
- Ensure the milk is not too hot when adding the rennet, as too high a temperature will cause the milk to coagulate. If using a rennet tablet, dissolve it in a tablespoon of cold water. If using liquid rennet, it’s ready to use. Remove the saucepan from heat.
- Add the liquid rennet to the milk and stir gently but thoroughly to ensure even distribution. Pour the mixture into 4 individual serving dishes.
- Let it sit undisturbed at room temperature for about 40 minutes until it sets. The mixture should have a soft, custard-like consistency. If you wish you can refrigerate the junket to firm up and chill, but I like to enjoy it while it is still at room temperature.
Serves 4
Note: You can find rennet in health food stores or online.
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