Popular since the 13th century, Junket makes the most of Devon’s rich cream and milk
600ml full cream milk, or single cream
1 heaped tbsp caster sugar
1 tbsp brandy
1 tsp rennet
Heat the milk until gently bubbling, then dissolve in the sugar, stirring constantly.
Add the brandy, rennet and a generous grating of nutmeg. Pour into a large bowl, or four individual dishes, and allow to cool at room temperature.
Chill for an hour before serving with a final flourish of nutmeg. It would traditionally have been served with clotted cream and soft fruit.
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