|1 tsp||Gelatine, powder form|
|1 cup||Buttermilk (Main)|
|½ cup||Icing sugar, sifted|
|1 tsp||Vanilla extract|
|½ cup||Passionfruit pulp, store bought passionfruit pulp in syrup|
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- Warm the milk to blood temperature (as you would a baby's bottle) and sweeten it to your taste with castor sugar. You can add a little vanilla essence (please use the real stuff).
- Add the required amount of rennet. Pour the junket into individual glasses or a bowl. Chill in the fridge.
- Grate a little nutmeg over the junket before serving and offer some diced fresh fruit. Fruit diced small with a plain yoghurt is also a nice option if you don't want to make junket.