A form of very soft sweet cheese desert, cream set with rennet, with sugar, brandy, sweet spices and rosewater, Compare with Devonshire junket

Original Receipt in 'The Compleat Cook' by 'WM', 1658 (WM 1658)

To make Fresh Cheese.

Take three pints of raw Cream and sweeten it well with Sugar, and set it over the fire, let it boyle a while, then put in some Damask-Rose-Water, keep it still stirring least it burn too, and when you see it thickned and turned, take it from the fire, and wash the strainer and Cheesefat with Rose-water, then rowl it too and fro in the Strainer to draine the Whey from the Curd, then take up the Curd with a spoon and put them into the Fat, let it stand till it be cold, then put it into the Cheese Dish with some of the Whey, and so serve it up.


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1 pint single cream
3 tbsp sugar
2 tsp rennet essence
pinch nutmeg
1 tbsp brandy
4 tbsp double cream
1 tsp rosewater

Put the single cream and 2 tablespoons of the sugar in a saucepan. Heat gently until tepid, stirring so that the sugar dissolves. Stir in the rennet, nutmeg and brandy, then pour into a serving dish.
Leave for 2-3 hours, until set. Do not disturb the junket during this time or it will not set.
When set, mix the remaining sugar, clotted or double cream and rose water together and spoon carefully over the top. Decorate with rose petals if liked. Decorate with rose petals, if liked.