This subtly flavoured dish, also known as Devonshire junket, is afar cry from a junket that comes from a packet. Do not serve it until you are ready to eat, as once it is cut the shape will disintegrate.
SERVES 4
568 ml (1 pint) fresh single cream
45 ml (3 tbsp) caster sugar
10 ml (2 tsp) rennet essence
large pinch of freshly grated nutmeg
15 ml (1 tbsp) brandy
60 ml (4 tbsp) fresh clotted or double cream
5 ml (1 tsp) rosewater
rose petals, to decorate (optional)
1. Put the cream and 3 0 ml (2 tbsp) of the sugar in a saucepan. Heat gently until tepid, stirring so the sugar dissolves. (When the mixture is tepid it will register 36.9°C (98.4°F) on a sugar thermometer, or not feel hot or cold if you put your finger in it.) Stir in the rennet, nutmeg and brandy, then pour into a serving dish.
2. Leave for 2 - 3 hours, until set. Do not disturb the junket during this time or it will not set.
3. When the junket is set, mix the remaining sugar, cream and rose water together and spoon carefully over the top. Decorate with rose petals, if liked.
