J = Josephine and Junket

Josephine, that is my name, I sort of like it and I sort of don’t. If anyone calls me Josephine I assume I am in trouble, I much prefer to be called Jo, and please don’t spell that with an e. Joe is masculine, Jo is feminine. The name which is supposed to derive from Joseph, husband to Mary, originates from Hebrew and apparently means Jehova Increases. According to the internet there are 35 variants of the name Fifi, Fifine, Fina, Finetta, Finette, Guiseppina, Jo, Joette, Joey, Joline, Josana, Josanna, Josanne, Josee, Josefa, Josefena, Josefene, Josefina, Josefine, Josepha, Josephe, Josephene, Josephina, Josephyna, Josephyna, Josephyne, Josetta, Josette, Josey, Josiane, Josianna, Josianne, Josie, Josy and Jozsa. (DO NOT call me Fifi). Apparently Napoleon’s empress was really a Josephe, not a Josephine. I have mentioned before that as a young woman I spent a lot of time in France and Belgium. I always fancied myself as a reincarnation of Josephine Bonaparte in those days and my friends used to call me La Petite Imperatrice – the Little Empress! OK, I got over it.

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

BBC Food

This creamy, curdled milk dessert is the English answer to panna cotta, flavoured with lemon and nutmeg.

Ingredients

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

Preparation method

1. 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).
   
2. 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.
   
3. 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.
   
4. 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.
   
5. Arrange the stewed rhubarb over the junket and serve.
   

Have a great day