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Rosewater junket with berry compote

Lotte Duncan from Great Food Live
Creamy Jersey milk and fragrant rose water add a modern twist to classic junket in Lotte Duncan's delicious variation

Rosewater junket with berry compote

Method

1. Heat the milk to blood temperature - test by putting a clean finger in the milk, which should feel neither hot nor cold.

2. Add the sugar and rennet and stir until the sugar has completely dissolved. Stir in the rosewater.

3. Pour into ramekins and leave in the refrigerator to set for about 1 hour.

4. Meanwhile, put the blueberries and dried cherries into a saucepan.

5. Add the vanilla pod and sugar. Cook gently for 10 minutes. Leave to cool.

6. Remove the junket from the fridge and serve with the berry compote.

Cook's note
It is essential to ensure that the milk does not boil as this will prevent the junket from setting.

Comments add a comment

414407 | Posted 24-May-08

I love junket as I remember my parents making it as a child just after the war. The only place I've ever managed to find it on a menu is in Devon, at "Badgers Holt" restaurant on Dartmoor near Widicombe. Thanks, now I can make my own!