![Rosewater Junket With Pistachio Nut Praline](https://www.allysongofton.co.nz/content/recipes/2044.jpg?width=320&height=479&fit=bounds)
Junket takes its name from the jonquets or baskets that it was originally made in. In times past, junket was prepard from cream and flavoured with rosewater. We've added a pistachio praline, which makes it a delicious delicacy to enjoy whatever era you find yourself in.
Ingredients
- 3 cups full cream milk
- 2 tblsp sugar
- 1-1½ tblsp rosewater
- 1½ tsp rennet
Pistachio Praline
- ½ cup sugar
- ¼ cup water
- 70 gram packet raw pistachio nuts, roughly chopped
Method
- Warm milk to blood temperature (a drop on your wrist feels neither hot, nor cold). Stir in sugar and flavour to taste with rosewater.
- Stir in the rennet and once well-mixed pour into 8-10 mini cups or glasses. Stand for 10 minutes until the junket has set and then chill.
- To make the pistachio praline, stir sugar and water in a saucepan over a low heat until sugar has dissolved. Boil until the syrup turns a golden honey colour.
- Add the pistachio nuts and swirl to mix. Pour onto a baking paper-lined dish and leave to harden and cool. Once firm, break into large pieces, then chop finely.
Cooks Tips
Store chopped praline in a screw-top jar away from sunlight until ready to use.
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