Devonshire Taste of Heaven Junket
I am really pleased to be able to include this local recipe from Sue Tucker.
In fond memory of Alan, who loved his junket.
Rennet can be sourced from supermarkets as well as some pharmacists
Honey or sugar
Nutmeg and cream
To each pint of warm milk (37 °C)
Add 2-3 tablespoons of rennet
DO NOT BOIL
Sweeten with 1 tablespoon of honey or sugar
Allow to set in a warm area for 15-20 minutes
Once set refrigerate
Serve with nutmeg sprinkled and cream