Alive and Cooking

Strawberry Junket

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1 litre of full cream milk
2 punnets of strawberries
100g caster sugar
dash of vanilla essence
4 Junket tablets


Pour the milk, vanilla and sugar into a wide based saucepan and gently heat to 37C (if you don’t have a thermometer, place your fingertip in and it needs to be blood temperature.)
Dissolve the junket tablets in cold water (follow the pack instructions.)
Take the milk off the stove and gently stir in the dissolved junket (do not overstir)
Slice the strawberries as thin as you can and line the inside of your glass serving bowls.
Using the back of a spoon (so as not to disturb the strawberries,) gently pour the junket into the serving glasses, allow to sit at room temperature for 15 minutes then place in the fridge for about 2 hours.
Take the remaining strawberries and finely chop to use as garnish.

Strawberry Junket