Junket and, separately, syllabub.
Seldom seen these days. Warm milk with the contents of a calf’s stomach.
Food fashion is inexplicable.
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I used to love junket as a kid in the 60s, but I haven’t even seen it mentioned in years. It used to have a unique texture that I can still imagine even now.
Best
David
I haven’t read the whole thread as I only just discovered it, but if I had to choose a favourite it would be a toss up between sticky toffee pudding with hot ginger sauce and key lime pie. The former simply because it’s sticky and tastes of toffee and has a hot ginger sauce - I love stem ginger in particular. And the latter because of the amazing combination of sweetness in the filling and the tart taste of lime.
No I can’t decide on a favourite. It all depends …
Best
David
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And a vote for zabaglione … no rennet involved
Apple crumble with custard is top of my list with Ile de Flottante also up there
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