Rose And Damask Creams
Yet another name for this old-fashioned pudding is 'Devonshire junket', but I feared some people might not look at the recipe if it bore that title. This light, delicate, subtly flavoured dessert makes a perfect ending to a summer meal, or a heavy one, and I urge anyone who is doubtful to by it. Chemists as well as fOod shops sometime sell rennet essence; on no account use junket mix.
INGREDIENTS:
550 MLR PINT SINGLE CREAM
3 TBSP CASTER SUGAR
2 TSP RENNET ESSENCE
1 TBSP BRANDY
4 TBSP DOUBLE CREAM 1-2 TSP ROSE WATER DECORATION:
ROSE PETALS (OPTIONAL)
DIRECTIONS:
Very gently heat the cream with 2 tablespoons of the sugar, stirring to dissolve the sugar, until the temperature reaches 36.9°C/98.4°F, or it feels neither hot nor cold when tested by dipping in a clean linger.
Stir in the rennet and brandy, then pour into a serving dish. Leave, undisturbed, for 2-3 hours until set.
Stir together the remaining sugar, the double cream and rose water to taste. Carefully spoon over the top of the set junket and decorate with rose petals, if liked.
