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Milk made: junket for dessert

NZ Woman's Weekly

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Traditionally, junket was known as an invalid’s food. Children were especially fond of the custard-like consistency and it was a good way to get nourishing milk into people who had little appetite. Mothers would also make junket to feed to their babies who were being weaned off breast milk and on to cows’ milk.

Golden glow

¼ tsp	Vanilla essence/extract
1 can	Apricot, in juice
600 ml	Milk
1 tsp	Renco liquid rennet
1	Egg, white
2 Tbsp	Sugar
1 to serve	Ground nutmeg

Directions

Drain the apricots, then slice half of them and place them in the bottom of a serving dish.
Add the vanilla essence to the milk and then heat to body temperature – about 37 degC. You can tell when it is to temperature as it should just feel warm when you dip your finger in the mixture, but be careful you don’t overheat it. Add the rennet and stir. Pour this over the sliced apricots in your dish. Let sit for 10 minutes and then place in the fridge to set.
When it has set, take it out of the fridge and make the topping. Mash up the remaining apricots with a fork until they form a pulp.
Beat the egg white until it is stiff, then add all the sugar. Continue beating as you stir in the apricot pulp. Beat until it keeps its shape or peaks form on your beaters.
Pile the topping onto the junket and sprinkle with some ground nutmeg. You can also make this in separate dessert dishes or glasses. Try this dish using berries when they are season.