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Junkets with blueberry compote
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Prep Time:
250 minutes
250 minutes
Cook Time:
20 minutes
20 minutes
Total Time:
270 minutes
270 minutes
Ingredients:
- 500ml milk
- 110g caster sugar
- 1 piece orange rind
- 250ml thickened cream
- 4.40 gm vanilla extract
- 3 junket tablets* (rennet)
- 150g blueberries
- 100ml dry marsala
- 1 cinnamon stick
- 2.50 gm arrowroot*
Instructions:
- In a saucepan over low heat, combine milk, 2 tablespoons of sugar, and orange rind. Bring to a boil, then set aside to cool slightly. Stir in the cream and vanilla.
- First, dissolve the junket tablets in a small amount of cold water. Next, pour the mixture into the milk and warm it over low heat until just warm (be mindful not to overheat). After that, strain the mixture into 6 serving dishes and let it sit at room temperature for 1 hour. Finally, refrigerate for 2-3 hours until nicely chilled.
- In a saucepan, combine blueberries, sugar, marsala, 1/2 cup water, and a cinnamon stick. Stir over low heat until sugar is dissolved.
- Simmer blueberries for 5 minutes. Mix arrowroot with 1 tablespoon of cold water, stir into the blueberries, and cook for an extra 1-2 minutes until thick. Let it cool before serving with the junket.