Then quickly turn in the water with the tablet melted in it, stirring it only once, and pour immediately into small cups on the table. Warm the milk a little, but only till it is as warm as your finger, so that if you try it by touching it with the tip, you do not feel it at all as colder or warmer. Put the sugar into the milk with the vanilla, and stir till it is dissolved. The recipe itself didn't help, either:ġ junket tablet 1 quart milk 1/2 cup sugar 1 teaspoonful vanilla Break up the junket tablet into small pieces, and put them into a tablespoonful of water to dissolve. Since the only kind of junket I'm aware of is a "press junket," I was left scratching my head. Most of the recipes are somewhat familiar, but there was one title in the desserts section that stopped me cold: "Junket Pudding." Per serving: 668 calories 59 g fat (37 g saturated fat 79 percent calories from fat) 31 g carbohydrates 29 g sugar 219 mg cholesterol 67 mg sodium 6 g protein 2 g fiber.As I wrote yesterday, I'm having fun flipping through a century-old cookbook that once belonged to my great-grandma. (You can also serve this directly in the ramekins topped with the strawberries.) Serves 6. (Dip the bottom half of the ramekin in hot water for 4-5 seconds it helps to slip the panna cotta right out.) Serve with the berries and accompanying syrup spooned around the panna cotta. Unmold the panna cotta onto serving plates. Place in a bowl, sprinkle sugar and the basil and mint over the berries, toss gently and let stand for an hour. Cut the strawberries into quarters or eigths, depending on their size. Once firm, top with sweetened berries and aged balsamic vinegar, or lots of shavings of chocolate or strawberry lemon basil sauce.Īn hour before ready to serve, finely chop the basil and mint with a sharp knife or scissors. Pour into glass serving goblets or bowls.Ĭhill for at least 2 hours.
Heat cream over low heat with the sugar and lemon zest and stir until dissolved. Soften gelatin over 6 tablespoons cold water.
You can reach her at Panna Cotta with Basil Mint StrawberriesĢ packages unflavored gelatin, such as KnoxĤ cups heavy cream (or substitute half-and-half, or use half buttermilk) Kate Lawson is a retired Detroit News food writer. Prepare the panna cotta in a dish and unmold on a pretty plate or simply fill a few flutes or goblets with the velvety cream and watch your guests scrape out every last delicious bite.Ī more simple, satisfying dessert you’ll never find. I know people who even add hot fudge, but that’s going too far in my estimation. Of course, any berries and most fruits would work here raspberries also make for a pretty garnish and even a drizzle of balsamic glaze lifts the dish. And now that strawberries are beginning to appear in markets and pots of basil are sending out their lovely scents to shoppers, I’ve decided that a lemon panna cotta with fresh strawberries and basil is just the ticket. With the arrival of spring and Sunday’s Easter holiday, I think panna cotta would make the ideal treat. It’s egg-free and gluten free, so it satisfies almost everyone. I think Junket Brand rennet tablets may still be available if you remember this dish and you’re willing to search.īut now that I’m all grown up, panna cotta, which is Italian for “cooked cream,” is my most favorite of the custard/pudding family, (it’s about as simple to prepare as Junket and so, so much better).
I loved the vanilla flavor and sometimes my mother would garnish the dish with sliced bananas or berries, but basically, I just preferred it unadorned. I can’t explain why I loved it, but the silken texture - a little sturdier than pudding - seemed to delight my tongue. It came from a box much like Jell-O and was made with rennet, which curdles milk and causes the mixture to set. When I was young, there was a creamy dessert that my mother would make called Junket.
I would readily push away a piece of cake or slice of pie for a spoonful of pudding if given the choice. I don’t care what you call it - custard, pudding, coeur a la creme, creme brulee, creme caramel, mousse, tapioca or flan - these creamy, luscious, silken sweets are among my all-time favorite desserts.
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