Junket (dessert)

Junket is a milk-based dessert, made with sweetened milk and rennet, the digestive enzyme which curdles milk. It might be flavored with vanilla, nutmeg, or various fruits, or it may be served with a fruit sauce.

History

The term "junket" originally referred to a basket of fresh, soft, curdled cheese, or to the meal at which it was eaten. This is in line with the word's origin, which is Latin juncus, meaning "rush" or "reed". The dessert was traditionally made in a basket lined with rushes. The term has been in use since at least the 14th century.

Preparation

To make junket, milk (usually with sugar and vanilla added) is heated to approximately body temperature and the rennet, which has been dissolved in water, is mixed in to cause it to set. The dessert sets in a few hours, especially if left in a cool place.

Cultural Significance

Junket is a popular dessert in Britain, especially in the West Country. It was also commonly served to children and invalids, being easy to digest. In Denmark, a version of junket known as rødgrød is popular.

Variations

There are many variations of junket around the world, including the Italian dessert panna cotta, which is made with cream and gelatin rather than milk and rennet, and the French flan, which is made with eggs in addition to the milk and sugar.

See Also

• Rennet
• Milk
• Dessert
• Panna cotta
• Flan

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