Junket with strawberries
Wine notes by Anne Tupker, Master of Wine
The low-alcohol (5.5 per cent), semi-sweet, lightly sparkling
2016 Moscato d’Asti from La Morandina (adnams.co.uk; £11.99), with its fresh, grapey character, is an ideal match for the junket.
Recipe information
Yield
Serves 6
Ingredients
For the junket
For the strawberries
Preparation
Method
Step 1
To make the junket, put the milk, cream and sugar in a saucepan and add the vanilla paste or seeds. Whisk together.
Step 2
Heat very gently until the liquid reaches 37ºC or blood temperature. Use a thermometer if you have one; otherwise test with a finger – it should feel warm, not hot, to the touch. Pour into a jug.
Step 3
Stir in the rennet with a spoon for 2 seconds. Quickly pour the liquid into 6 small, decorative glasses or bowls and leave to set at room temperature for 1–2 hours without moving. Transfer to the fridge for at least 2 hours to chill (the junket should be eaten the same day).
Step 4
Meanwhile, cut the strawberries into halves or quarters, sprinkle with the sugar and crème de cassis (if using). Leave to macerate for half an hour.
Step 5
Top the junket with the strawberries and their juices, then eat straight from the glasses or bowls.
