Junkets with blueberry compote

No matter if you have always loved to cook or else you've picked it up as a spare time activity throughout quarantine, we might venture a guess which you're watching for new recipes to use . After all, getting creative from your kitchen can be a wonderful and worthwhile means to spend time.

We have assembled most of the very adored and highest rated Junkets with blueberry compote in our site. It's the very best of the best!

We've piled up the best recipes . They're our most loved, commented and rated 5star recipes out of our huge local group, all in one area. The apps, mains, desserts and are ensured yummy!

How to make Junkets with blueberry compote

  • Yield : 4
  • Prep Time : 4:10
  • Cook Time : 0:20
  • Total Time : 4:30

Ingredients

  • 2 cups (500ml) milk
  • 1/2 cup (110g) caster sugar
  • 1 piece orange rind
  • 1 cup (250ml) thick cream
  • 1 teaspoon vanilla extract
  • 3 junket tablets* (rennet)
  • 150g blueberries
  • 100ml dry marsala
  • 1 cinnamon stick
  • 1 teaspoon arrowroot*

Method

  • Step 1 Place the milk, 2 tablespoons of sugar and the orange rind in a saucepan over low heat. Bring to the boil, then remove from the heat and set aside to cool slightly. Stir in the cream and vanilla.
  • Step 2 Dissolve the junket tablets in a little cold water, then add to the milk mixture and reheat over low heat until just warm (take care not to overheat). Strain into 6 serving dishes and set aside at room temperature for 1 hour, then refrigerate for 2-3 hours or until well chilled.
  • Step 3 Meanwhile, place the blueberries in a saucepan with remaining sugar, the marsala, 1/2 cup water and the cinnamon stick, and stir over low heat to dissolve the sugar.
  • Step 4 Simmer for 5 minutes. Combine the arrowroot with 1 tablespoon cold water, add to blueberries and cook for a further 1-2 minutes until thickened. Allow to cool, then serve with the junket.

© Copyright 2020 Get Recipe Book - All Rights Reserved