Arbutus Honey and Milk Junket with Organic Pistachios from Today's special: A new take on bistro foo
Junket is one of those classic old rennet-set puds, like curds and whey, which I was very keen to revive, and this one certainly created a stir among both customers and restaurant reviewers when it...
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at app.ckbk.com.
Cooking tools:
Ingredients
- 1 tablespoon liquid honey, preferably Arbutus honey
- 1 tablespoon rennet
- 50 g shelled pistachios, preferably organic, lightly crushed
- 2 cardamom pods, crushed
- finely grated zest of ¼ orange
- 500 ml full-fat milk
- 1 tablespoon golden caster sugar
- Shortbread fingers, to serve (optional)
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
More Like This
Ricotta and Pistachio Crostini
shop.woodlandfoods.com
Honey rice pudding
nzwomansweeklyfood.co.nz
Ripped Recipes - Pistachio Oats
rippedrecipes.com
Old-Fashioned Rice Pudding from Today's special: A new take on bistro food by Anthony Demetre
app.ckbk.com
Soft and Sweet Ricotta Pistachio Honey Bites
recipesbylena.com
Ricotta and Pistachio Crostini
shop.woodlandfoods.com
Junket from A Year in a Scots Kitchen by Catherine Brown
app.ckbk.com
Pistachio & Honey Bundt Cake - Wrights Baking : Wrights Baking
wrightsbaking.co.uk