Devonshire Junket Recipe
Devonshire Junket Recipe with Milk, Nutmeg or Cinnamon, Brandy or Rum, Icing Sugar, Rennet & Devonshire Cream.
INGREDIENTS
2 pints (1 litre) Milk
Nutmeg or Cinnamon
1 wineglassful Brandy or Rum
Icing Sugar
1 dessertspoonful Rennet
Devonshire Cream
METHOD
Heat the Milk until lukewarm, then pour it into a junket or trifle dish. Stir in the Rennet and Brandy, and keep stirring for a few minutes, then place in a warm spot until set. When cold, sift Icing Sugar over and a little powered Nutmeg or Cinnamon, and cover with a layer of Devonshire Cream. If the latter is no possible, substitute Whipped Cream, sweetened and flavoured to taste.
Based on the Devonshire Junket recipe in:
Cookery Illustrated & Household Management
by Elizabeth Craig (Odhams Press 1936).