Ingredients with Measurements:
- 4 cups of apple cider
- 1 cup of heavy cream
- 1/2 cup of sugar
- 1/2 teaspoon of cinnamon
- 1/4 teaspoon of nutmeg
- 1/4 teaspoon of salt
- 1 packet of junket rennet tablets
- 1/4 cup of cold water
Special equipment needed:
- Large saucepan
- Whisk
- Measuring cups and spoons
- Candy thermometer
- 8-10 small dessert cups or ramekins
Step-by-step instructions:
1. In a large saucepan, combine the apple cider, heavy cream, sugar, cinnamon, nutmeg, and salt. Heat the mixture over medium heat, stirring occasionally, until the sugar dissolves and the mixture reaches 110°F on a candy thermometer.
2. Remove the saucepan from the heat and dissolve the junket rennet tablet in 1/4 cup of cold water. Add the dissolved rennet to the apple cider mixture and whisk gently to combine.
3. Pour the mixture into small dessert cups or ramekins and let them cool to room temperature.
4. Once the cups have cooled, cover them with plastic wrap and refrigerate for at least 2 hours or until set.
5. Serve the apple-cinnamon junket chilled, garnished with a sprinkle of cinnamon or a dollop of whipped cream, if desired.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Chilling time: 2 hours
Temperature:
Cooking temperature: Medium heat
Chilling temperature: Refrigerate at 40°F or below
Serving size:
This recipe makes 8-10 servings.
Nutritional information:
Calories per serving: 220
Total fat: 10g
Saturated fat: 6g
Cholesterol: 40mg
Sodium: 75mg
Total carbohydrates: 30g
Dietary fiber: 0g
Total sugars: 28g
Protein: 2g
Substitutions for ingredients:
- Apple cider can be substituted with apple juice or apple sauce.
- Heavy cream can be substituted with half-and-half or whole milk.
- Junket rennet tablets can be substituted with liquid rennet or vegetarian rennet.
Variations:
- For a dairy-free version, substitute the heavy cream with coconut cream or almond milk.
- Add chopped apples or raisins to the mixture for added texture and flavor.
- Substitute the cinnamon and nutmeg with pumpkin pie spice for a fall-inspired twist.
Tips and tricks:
- Make sure the mixture reaches 110°F before adding the rennet tablets to ensure proper setting.
- Use small dessert cups or ramekins for portion control and easy serving.
- Serve the junket chilled for a refreshing dessert.
Storage instructions:
Store the apple-cinnamon junket covered in the refrigerator for up to 3 days.
Reheating instructions:
This recipe is best served chilled and does not require reheating.
Presentation ideas:
Serve the apple-cinnamon junket in small dessert cups or ramekins, garnished with a sprinkle of cinnamon or a dollop of whipped cream.
Garnishes:
- Cinnamon
- Whipped cream
- Chopped nuts
- Caramel sauce
- Fresh apple slices
Pairings:
- Vanilla ice cream
- Caramel popcorn
- Apple pie
- Hot apple cider
Suggested side dishes:
- Cinnamon sugar toast
- Apple crisp
- Baked apples
Troubleshooting advice:
- If the junket does not set, try adding another rennet tablet and refrigerating for an additional hour.
- If the mixture curdles, discard and start over with fresh ingredients.
Food safety advice:
- Make sure to refrigerate the junket at 40°F or below to prevent bacterial growth.
- Use clean utensils and cookware to prevent contamination.
Food history:
Junket is a traditional English dessert made from sweetened milk and rennet, a natural enzyme that curdles the milk. It was popular in the 19th and early 20th centuries and was often served with fruit or jam.
Flavor profiles:
This recipe combines the sweet and tart flavors of apple cider with warm cinnamon and nutmeg spices for a cozy fall dessert.
Serving suggestions:
Serve the apple-cinnamon junket as a sweet ending to a fall-themed dinner party or as a refreshing dessert on a warm autumn day.
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Taste: Sweet, Cinnamon, Tart, Creamy, Cinnamon-Spiced