Junket used to be a popular dessert when I was a youngster, I haven’t seen or eaten it in years. I’m afraid the picture doesn’t go with the recipe, but I couldn’t find one with rhubarb.
Cornish junket with stewed rhubarb
This creamy, curdled milk dessert is the English answer to panna cotta, flavoured with lemon and nutmeg.
- For the junket
- 400ml/14fl oz full-fat milk
- 150ml/5fl oz whipping cream
- 50g/2oz caster sugar
- 1 vanilla pod, split, seeds scraped out
- 2-3 pieces lemon rind, white pith removed
- pinch freshly grated nutmeg, plus extra for serving
- 1 tsp rennet (or vegetarian alternative)
- For the rhubarb
- 3 sticks rhubarb, cut into 5cm/2in batons
- 50g/2oz caster sugar, or to taste
- 1 lemon, finely grated zest only
- For the junket, place the milk, cream, sugar, vanilla pod, vanilla seeds and lemon rind into a heavy-based saucepan and gently heat to 36.9C/98.42F (check using a digital thermometer).
- Quickly remove the rind and vanilla pod and pour the mixture into a clean bowl with a pinch of grated nutmeg. Add the rennet and stir well. Pour the junket mixture into four small serving bowls and set aside to cool to room temperature and set.
- Once set, place the junket into the fridge to chill for 45 minutes. Just before serving sprinkle a little more freshly grated nutmeg over the top.
- Meanwhile, for the rhubarb, place the rhubarb into a saucepan with the sugar, lemon zest and a splash of water. Cook over a medium heat until the rhurbarb is tender but still retains its shape. Leave to cool, then chill in the fridge until ready to serve.
- Arrange the stewed rhubarb over the junket and serve.