Junket

Desserts made from sweetened and flavoured curd — milk set with rennet into a soft, delicate gel, then sweetened and flavoured. A traditional light dessert, its appeal lies in its smooth, barely-set texture. Because it is a high-moisture dairy dessert, it must be made from pasteurized milk under hygienic conditions and kept refrigerated. Served chilled with fruit or nutmeg, it remains a gentle introduction to dairy desserts. A dusting of nutmeg on top is the traditional finishing touch. It was once a nursery staple across Britain.