Course: Dessert
Servings: 4-6

Ingredients:

Junket

• 800 ml fresh whole Shetland Farm Dairies milk
• 2 tbsp sugar
• 1 tsp decent quality natural vanilla essence
• 1 tbsp rennet

Topping

• 250ml whipping cream
• 1 tbsp sugar
• 1 tbsp rosewater or a few drops of rose essence
• 1 good handful of fresh scented rose petals

Instructions:

1. Warm the milk to blood temperature in a serving bowl.

2. Add the sugar and vanilla and stir to dissolve the sugar. Then add the rennet and stir for a few seconds to mix well.

3. Put to one side and allow the junket to set for about 20 minutes at room temperature. Do not stir it or move it around too much during this time as you will break the set.

4. Once the junket has set to a wobble, cover it and chill until you are ready to serve it.

5. Just before serving whip the cream and sugar for the topping. When the cream is light and fluffy, fold in your rose flavouring.

6. Gently spoon dollops of this over your chilled set junket, don’t worry about it looking too tidy. Scatter with rose petals and serve your lavish dessert, there is no need for your guests to know how easy it was!