Junket Recipe
English · Dessert · 10 min total
Junket is a classic, delicate milk-based dessert from England, set with rennet instead of eggs or gelatin, resulting in a silky, wobbly texture. This simple recipe brings back nostalgic flavors with a hint of vanilla and nutmeg.
5
min prep
min prep
5
min cook
min cook
4
servings
servings
120
kcal/serving
kcal/serving
Ingredients
- 2 cups whole milk
- 2 tablespoons granulated sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon rennet (liquid or tablet, dissolved in 1 tablespoon cool water)
- Freshly grated nutmeg, for garnish
Instructions
- In a small saucepan, warm the milk and sugar over low heat, stirring occasionally, until the milk reaches 110°F (43°C) – body temperature. Do not boil.
- Remove from heat and stir in the vanilla extract.
- Add the dissolved rennet and stir gently for about 10 seconds, just until combined.
- Immediately pour the mixture into individual serving dishes or a single shallow bowl.
- Let the dishes sit undisturbed at room temperature for 30 minutes to set.
- Refrigerate for at least 1 hour until fully chilled and firm.
- Serve cold, garnished with a sprinkle of freshly grated nutmeg.
Tips
- Use whole milk for the best texture; low-fat milk may not set properly.
- Do not over-stir after adding rennet, as it can prevent setting.
- Junket is best eaten the same day it's made, as it may weep liquid if stored too long.
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