[Sca-cooks] Junket

[Johnna Holloway]

I did junket of sorts for my desserts for the Ladies of the Rose
in June 2002. I based mine on "A Summer Dishe"
--- This recipe is given by Peter Brears in his article on “Rare Conceits…”
which appears in the book Banquetting Stuffe.
The original appears in the Recipe Book that belonged to Margaret Savile.
 From my notes that I did at the time I wrote:

The success of this dish lies in keeping it cold and in using enough 
rennet to set up the milk, cream or half & half .

<> I also noted-- under Commentary and Important Notes— <>
All of these dishes (there was a cream, jelly, and the junket) require 
that they be kept cold after making for best results. The jelly and the 
summer dish did not really survive well the extended period of time 
prior to being served. Had they been served at noon as I thought was the 
schedule or approximately four hours from the time of being taken out of 
the cold refrigerator, both would have represented the sorts of dishes 
they were intended to be. Neither survived the nearly 12 hours on just 
blue ice in 85 degree heat on June 1st without some melting. Both at the 
time of eventual serving at past 8 in the evening were more “sauce” than 
set jelly or set junket. They tasted fine, but they were not exactly as 
originally intended.

So-- depending on how hot it is, your junket may melt! I know mine did.

http://www.junketdesserts.com/ has a number of recipes and tips that 
might also be
of interest to you.

Good luck--

Johnnae


Ariane Helou wrote:

> Since the meal I'm planning this for is at a camping event, I'd need 
> to make the junket anywhere from a week to a day in advance, so the 
> pressed version seems more appropriate. On the other hand, if it's 
> going to be very time-consuming or difficult, perhaps I ought to just 
> buy more cheeses and devote my energies to the more substantial and 
> central parts of the meal... which brings me back to the question of 
> what a finished junket looks like, anyway. :-)
>
> thanks, Vittoria
>
>
>