zoom

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Creamy Junket with Honey and Walnuts

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Creamy Junket with Honey and Walnuts

    Cuajada, a particularly creamy junket made with sheep's milk,is a speciality of the beautiful cathedral town of Burgos in northern Spain, where it's traditionally eaten with a dusting of cinnamon, a spoonful of honey and a sprinkle of walnuts. Since the area is known for its excellent fresh sheep's milk cheese, queso de Burgos, and junket is simply renneted milk, the first stage in cheese-making, it's not surprising the locals acquired the taste. When sold in this region, it comes in little terracotta pots, which add greatly to the pleasure.

    Serves: 4

    Ingredients

    • 450ml fresh whole milk
    • 150ml single cream
    • 1 teaspoon vegetarian rennet
    • Powdered cinnamon for dusting
    • Clear honey, preferably flavoured with chestnut, rosemary or thyme
    • Freshly shelled walnuts, skinned if still soft and milky

    Method

    1. Bring the milk and cream to the boil, remove immediately, and let it cool to finger-warmth. Stir in the rennet and pour the mixture into individual pottery jars or glasses. Leave it to set in a cool place. You are trying to achieve a yogurty consistency - 2 or 3 hours will do.
    2. Dredge lightly with a sprinkle of powdered cinnamon and hand round the honey and nuts seperately for people to add their own.

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    5 stars