Junkets, curds and whey, or creams ... the names have become ‘muddled’ over time ... sometimes curds are listed as creams ... while curds and whey were sometimes listed as junkets in the old cookery books.
|Junket with nutmeg topping|
Junkets were often made in the west of England, where the peat country provided good grazing for their dairy cows.
|.... serve with Devon cream|
Today the milk is heated blood-warm, lightly sugared, flavoured with brandy or rum, and left to set with rennet – then served sprinkled with grated nutmeg, accompanied by Cornish Cream.
Blackberry junket – a very delicate variation ... without milk or cream ... take a square of coarse strong cheese cloth, and pile it full of the ripest blackberries you can find.
photo c/o Simon Mitchell
Knot the four corners; slip a stick under them and twist, over a china bowl, pressing the bag with a wooden spoon, till you have a bowl full of rich thick blackberry.
Leave undisturbed for about 2 hours in a warm room ...it will then be the consistency of traditional junket ... and is excellent served with sponge fingers and Cornish cream ...
|Little Miss Muffet ....|
eating of curds and whey;
Blackberry junket sounds delicious to me ...
... but I always enjoy my junkets .......
... the US version – where it is made with a pre-packaged mix of rennet and sweetener – sounds disgusting to me!! Statement made – but I do prefer freshly made food = ‘twas the way we woz brought up!!
That is J for Junkets from Aspects of British Cookery
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