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Rosewater Junket With Pistachio Nut Praline

  • 8-10
Rosewater Junket With Pistachio Nut Praline

Junket takes its name from the jonquets or baskets that it was originally made in. In times past, junket was prepard from cream and flavoured with rosewater. We've added a pistachio praline, which makes it a delicious delicacy to enjoy whatever era you find yourself in.


  • 3 cups full cream milk
  • 2 tblsp sugar
  • 1-1½ tblsp rosewater
  • 1½ tsp rennet

Pistachio Praline

  • ½ cup sugar
  • ¼ cup water
  • 70 gram packet raw pistachio nuts, roughly chopped


  1. Warm milk to blood temperature (a drop on your wrist feels neither hot, nor cold). Stir in sugar and flavour to taste with rosewater.
  2. Stir in the rennet and once well-mixed pour into 8-10 mini cups or glasses. Stand for 10 minutes until the junket has set and then chill.
  3. To make the pistachio praline, stir sugar and water in a saucepan over a low heat until sugar has dissolved. Boil until the syrup turns a golden honey colour.
  4. Add the pistachio nuts and swirl to mix. Pour onto a baking paper-lined dish and leave to harden and cool. Once firm, break into large pieces, then chop finely.

Cooks Tips

Store chopped praline in a screw-top jar away from sunlight until ready to use.

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