Dessert Recipes - Junket Recipe

Ingredients

• 600 ml/1 pt/2 1/2 cups full-cream milk

• 15 ml/1 tbsp caster (superfine) sugar

• 30 ml/2 tbsp brandy (optional)

• 5 ml/1 tsp essence of rennet (or according to manufacturer's instructions, if different)

• Grated nutmeg

• Clotted Cream, to serve (optional)

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Method:

1. Warm the milk with the sugar and brandy, if using, to blood heat (when it feels neither hot nor cold). Pour into a serving dish and stir in the rennet.

2. Leave undisturbed until set. Dust with grated nutmeg and chill, if liked. Serve with clotted cream, if liked.