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Home » » Cardamom pistachio junket Recipe

Cardamom pistachio junket Recipe

Written on Thursday, July 21, 2016 | 2:12:00 PM



Serves : 4 – 6 servings 

Ingredients : 
1) SAFFRON THREADS a pinch

2) CREAMY MILK 500ml (18fl oz), preferably non-homogenized, plus 1 extra tablespoon

3) SUGAR 1 tablespoon, preferably golden, but any will do

4) GREEN CARDAMOM PODS 2–3, lightly crushed

5) FRESH ROOT GINGER 5cm (½in) piece, peeled and crushed

6) FINELY GRATED LIME ZEST from ½ lime

7) SULTANAS 2 tablespoons

8) COARSELY CHOPPED PISTACHIOS 1 tablespoon, plus 1 teaspoon finely chopped

9) UNSKINNED ALMONDS 15–20, chopped, plus 6–8, finely chopped

10) RENNET 8–10 drops OR BIO YOGURT 1 tablespoon

11) WARMED HONEY for drizzling

Preparation Method :
- Heat the saffron threads in a warm small frying pan over a gentle heat until crisp, then transfer to a small bowl. Warm the tablespoon of milk, pour it over the saffron and leave to infuse for 15–20 minutes.

- Put the remaining milk in a saucepan along with the sugar, cardamom pods, ginger and lime zest and bring to the boil over a medium heat, stirring constantly to prevent sticking. Lower the heat and simmer for 5 minutes. Strain into a jug or bowl, add the saffron mixture and stir well.

- Once the milk has settled, strain it into a clean bowl in which you wish to set it, discarding the solids. Add the sultanas, coarsely chopped pistachios and chopped almonds.

- For the important step of adding the rennet, the milk needs to be at body temperature, 37°C (98.6°F), so test it with a thermometer. When it reaches that point, add the rennet and beat well. Clean the sides of the bowl with kitchen paper, then allow to sit for 6–8 minutes. When it has set, cover and transfer to the refrigerator.

- If using live yogurt instead of rennet, mix it into the body-temperature milk, cover with a clean cloth and leave to rest in a warm place until set. This will take much longer (a few hours, or overnight) than it does with rennet. Transfer to the refrigerator once it has set.

- Serve cold, sprinkled with the finely chopped nuts and a drizzle of some gently warmed honey. (The warming can be done by placing the bottle or jar in a bowl of hot water for a minute or so.)

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