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   DESSERTS
Damask CreamDamask Cream
This subtly flavoured dish, also known as Devonshire Junket, is a far cry from junket that comes in a packet. Do not serve it until you are ready to eat, as once it is cut the shape will disintegrate.

INGREDIENTS: Single cream - 600 ml (1 pint), Caster sugar - 3 tbsp, Rennet essence - 2 tsp, Grated nutmeg - large pinch, Brandy - 1 tbsp, Clotted or double cream - 4 tbsp, Rosewater - 1 tsp, Rose petals - to decorate (optional).

COOKING: 1. 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.
2. Leave for 2-3 hours, until set. Do not disturb the junket during this time or it will not set.
3. 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.