📝 About This Recipe
Junket is a timeless, silky-smooth milk pudding that dates back to medieval England, beloved for its delicate curd and comforting simplicity. Unlike boiled custards, this dessert relies on the gentle action of rennet to set the milk, preserving its fresh, creamy flavor and creating a texture that melts instantly on the tongue. Infused with aromatic nutmeg and topped with vibrant seasonal fruit, it is a sophisticated nod to heritage dairy craftsmanship.
🥗 Ingredients
The Custard Base
- 2 cups Whole Milk (Preferably non-homogenized or high-quality farm milk)
- 1/2 cup Heavy Cream (For added richness)
- 3 tablespoons Superfine Sugar
- 1 teaspoon Liquid Rennet (Available at specialty food stores or cheesemaking suppliers)
- 1 tablespoon Cold Water (To dilute the rennet)
- 1 teaspoon Vanilla Bean Paste (Or one fresh vanilla bean, scraped)
- 1/4 teaspoon Fresh Nutmeg (Freshly grated is essential)
- 1 pinch Fine Sea Salt
Macerated Berry Topping
- 1/2 cup Fresh Raspberries
- 1/2 cup Fresh Strawberries (Hulled and quartered)
- 1 tablespoon Granulated Sugar
- 1/2 teaspoon Lemon Zest (Finely grated)
- 4 sprigs Fresh Mint (For garnish)
👨🍳 Instructions
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1
In a small bowl, mix the liquid rennet with one tablespoon of cold water. Set this aside; it must be ready to go the moment the milk reaches the correct temperature.
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2
Prepare your serving vessels. Arrange four glass ramekins or vintage dessert coupes on a stable tray where they can sit undisturbed for at least an hour.
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3
In a medium heavy-bottomed saucepan, combine the whole milk, heavy cream, superfine sugar, and the pinch of salt.
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4
Place the saucepan over low heat. Use a digital thermometer to monitor the temperature constantly while stirring gently to dissolve the sugar.
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5
Heat the milk mixture until it reaches exactly 98.6°F (37°C), which is body temperature. If the milk gets too hot (above 110°F), the rennet enzymes will be destroyed and the junket will not set.
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6
Once the temperature is reached, remove the pan from the heat immediately. Stir in the vanilla bean paste and half of the freshly grated nutmeg.
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7
Add the diluted rennet mixture to the warm milk. Stir quickly for no more than 5-10 seconds to ensure even distribution, then stop stirring immediately.
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8
Carefully pour the mixture into the prepared serving dishes. Do this gently to avoid creating bubbles on the surface.
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9
Grate the remaining nutmeg over the top of each dish. This adds a beautiful speckled appearance and a warm aroma.
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10
Let the dishes sit perfectly still at room temperature for 45 to 60 minutes. Do not bump the tray or move the dishes, as the curd is very fragile while it sets.
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11
While the junket sets, prepare the topping by tossing the berries with 1 tablespoon of sugar and the lemon zest. Let them sit for 20 minutes to release their juices.
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12
Once the junket is set (it should wobble slightly like a delicate jelly), carefully move the tray to the refrigerator to chill for at least 2 hours before serving.
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13
Just before serving, spoon the macerated berries and their syrup over the top of the chilled junket and garnish with a fresh mint leaf.
💡 Chef's Tips
Temperature is the most critical factor; use a digital thermometer to ensure you stay between 98°F and 105°F. Do not use ultra-pasteurized (UHT) milk, as the high-heat processing prevents the proteins from bonding with the rennet. Avoid stirring the milk once the rennet is added and the mixture begins to firm up, or you will end up with curds and whey instead of a smooth pudding. If you cannot find liquid rennet, you can use half a rennet tablet dissolved in a tablespoon of water. For a dairy-free version, note that traditional rennet will not work with plant-based milks; you would need to use agar-agar, though the texture will differ.
🍽️ Serving Suggestions
Pair with crisp shortbread fingers for a delightful textural contrast. Serve alongside a glass of chilled dessert wine or a light Moscato d'Asti. A drizzle of local wildflower honey can replace the berries for a more minimalist approach. Excellent served after a heavy Sunday roast as a light, refreshing palate cleanser. Top with toasted slivered almonds for a nutty crunch.