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Vanilla Junket

ingredients

serves 4
1 pint (600 ml) milk
1 level tbsp (15 ml) sugar
few drops of vanilla essence
1 tsp (5 ml) rennet essence
grated nutmeg or ground cinnamon

method

1. In a saucepan, warm the milk to bloodheat (about 37°C/98°F) with the sugar and vanilla essence.

2. Stir in the rennet essence.

3. Pour the mixture into 1 large or 4 small dishes.

4. Cover and leave to stand in a warm place for about 1 hour or until set.

5. Do not move the junket at this stage

6. Sprinkle the junket with spice and serve cold but not chilled.

For a Rich Junket Run a layer of single cream, flavoured with brandy, if liked, over the top of the junket.

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