Milk Junket with Rose Peaches
Junket is a really lovely old-fashioned treat. It's very simple to make, just ensure your milk is full fat guernsey milk (gold top is the best) and don't let the milk come to a full boil. You can now buy vegetable rennet which works just as well ( I get mine at Wholefoods). I love Junket for breakfast or brunch, as well as a pudding. It has a delightfully light texture, very delicately set, as soon as you cut into it, it begins to break up. I have served it with rose peaches here but I enjoy it equally with just freshly grated nutmeg on the top or fresh berries.
What you'll need
Serves 4
Junket
1 Pint Full Fat Guernsey Milk
10 drops of Rennet
½ tsp Vanilla Essence
Peaches
4 Ripe Peaches
8 tsp Rosewater
Crystallised Rose petals to decorate
1
Junket
- Bring your Milk to just under a boil over a medium flame hob.
- Take the Milk off the heat and allow to cool for half a minute. Then add your Vanilla and Rennet and stir.
- Pour into your setting container. If you use glass be careful as the milk will still be very hot. You can use individual cups or make a large bowl. It wont effect the set.
- Place the Junket mix in the fridge and allow to totally cool and set, this will take at least 4 hours. I normally make it before bed, so it can set over night.
2
Peaches
- Light with a knife mark the bottom of all the Peaches with a cross.
- In a heatproof bowl, pour boiling water over the Peaches to cover them completely.
- After a few minutes the skin should be peeling away from the Peaches. Remove one by one and peel all the skin off.
- Segment them into eighths and set aside in a bowl.
- Add the Rose Water to the Peaches and toss.
- To serve, take the Junket and place the peaches on top with crystallised rose petals. You can either use confectioners ones as I have here, or make your own with my recipe.
