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Cornish Junket

Cornish Junket is a traditional British recipe (from Cornwall) for a classic old-fashioned dessert of curds and whey mixed with wine and sugar that's served with clotted cream and apricot jam. The full recipe is presented here and I hope you enjoy this classic British version of: Cornish Junket.

prep time

20 minutes

cook time

40 minutes

Total Time:

60 minutes

Serves:

4–6

Rating:

Tags : Vegetarian RecipesDessert RecipesMilk RecipesBritish Recipes

This has been a Cornish staple from the 1750s to the 1950s. It is considerably out of favour as a dish today, but is presented here for both completeness and historical interest. Essentially it's a dessert of curds and whey mixed with wine and sugar that's served with clotted cream and apricot jam.

The recipe presented here is based on one from the 1930s.

Ingredients:

1l whole milk (the original recipe calls for 'new milk' ie straight from the cow)
300ml double cream (room temperature)
1 tbsp rennet (this would have been preserved calf stomach originally, if using bottled rennet follow the instructions on the label)
300ml white wine (room temperature)
2 tbsp sugar
1/4 tsp freshly-grated nutmeg
clotted cream, to garnish
apricot jam, to accompany

Method:

Pour the milk into a small saucepan. Heat gently to 40°C (blood heat) then take off the heat, mix in the cream and turn the mixture into a bowl.

Stir in the rennet then pour in the wine. Stir in the sugar and nutmeg then put aside until set. Spoon into bowls, cover with clotted cream and serve accompanied by apricot jam.