Traditionally, junket was known as an invalid’s food. Children were especially fond of the custard-like consistency and it was a good way to get nourishing milk into people who had little appetite. Mothers would also make junket to feed to their babies who were being weaned off breast milk and on to cows’ milk.
In the past, households received their milk every morning, so there was often some milk leftover which needed to be used up before new milk arrived the next day. Making junket was the perfect way to use up any extra milk. If you’ve been making your own cheese from the recipes I ran a few months ago you will have a bottle of rennet in your fridge, otherwise you will have to find it in your supermarket. Most stock the Renco brand which you usually find around the custard powders and jelly. If they don’t have it, ask them to get it in for you as this dessert is simple, wholesome and delicious.
Rennet is an enzyme found in a calf’s stomach to help it digest its mother’s milk – but it’s best not to think about that as you make this delicious, healthy dessert. I found many recipes in my old cookbooks, but went for a version of the one I found on the Renco packet because I was taking it to my parents’ place for dinner, and my mother loves tinned apricots.
Golden glow
1 can apricots in juice
¼ tsp vanilla essence
600ml milk
1 tsp Renco liquid rennet
1 egg white
2 tbsp sugar
Ground nutmeg
Drain the apricots, then slice half of them and place them in the bottom of a serving dish.
Add the vanilla essence to the milk and then heat to body temperature – about 37ºC. You can tell when it is to temperature as it should just feel warm when you dip your finger in the mixture, but be careful you don’t overheat it. Add the rennet and stir. Pour this over the sliced apricots in your dish. Let sit for 10 minutes and then place in the fridge to set.
When it has set, take it out of the fridge and make the topping. Mash up the remaining apricots with a fork until they form a pulp.
Beat the egg white until it is stiff, then add all the sugar. Continue beating as you stir in the apricot pulp. Beat until it keeps its shape or peaks form on your beaters.
Pile the topping onto the junket and sprinkle with some ground nutmeg. You can also make this in separate dessert dishes or glasses. Try this dish using berries when they are season.
Related stories
Native ad body.
Native ad body.
Native ad body.
