Introduction

In the heart of British culinary history lies a simple, yet sumptuously rich dessert known as Junket. Originating from the medieval period, this milk-based dessert, akin to the Italian panna cotta, is a testament to the age-old traditions of the Isle of Wight. Here, we’ll delve into its history and provide you with a recipe to recreate this delightful dish at home.

The History of Junket

Junket, historically a popular dish in the West Country and the Isle of Wight, is more than just a dessert; it’s a piece of cultural heritage. The Isle of Wight, with its lush landscapes and thriving dairy farms, was renowned for its version of Junket, traditionally served with a thick layer of clotted cream. Often enjoyed in large ceramic bowls and paired with fresh fruit, Junket was a staple at many a festive gathering.

Recipe: Isle of Wight Junket

Crafting Junket in your own kitchen is a delightful nod to the past. This recipe focuses on simplicity and quality ingredients, offering a creamy, subtle dessert that’s perfect for any occasion.

Ingredients:

500 ml whole milk (Jersey or Guernsey milk is ideal)
A generous pinch of nutmeg, plus extra for garnish
Optional: 1/2 tbsp brandy or 1/2 tsp orange or rose water
1 tbsp caster sugar (optional)
1 tsp liquid vegetarian rennet
Clotted cream, for serving
Fresh seasonal fruit, for garnish

Method:

Gently Warm the Milk: In a saucepan, warm the milk with a pinch of nutmeg and any additional flavorings you choose, to body temperature (37°C). It’s important not to overheat the milk.
Incorporate the Rennet: Stir in the rennet swiftly and thoroughly to ensure it is well-distributed throughout the milk.
Setting the Junket: Pour the milk into a serving bowl or individual glasses. Allow it to set undisturbed at room temperature for about 15 minutes.
Chill the Junket: Once set, place the Junket in the refrigerator to chill for about an hour, allowing the flavors to meld and the texture to firm up.
Serving: Dust the top of the Junket with a little more nutmeg. Serve each portion with a spoonful of clotted cream and a side of fresh fruit.

Conclusion

Junket is a delightful escape into the culinary history of the Isle of Wight. Its simplicity underscores the timeless beauty of traditional recipes. Whether as a light end to a meal or as a special treat, Junket is a testament to the pleasures of uncomplicated, homely desserts.