#JUNKIT DESSERTS MOVIE#

(The enzyme that curdled the milk was from unweaned calves and is called “rennet.” This will be important later. Someone figured out that if curdled or churned milk or cream were poured into a “junket,” the excess liquid would drain through the rushes, leaving behind something that could become soft cheese or another delicate dairy dish. Put them together in the Babel of language and you come up with “junket,” the name for a basket made of rushes or reeds, often used for fish. According to The Oxford English Dictionary, a 1382 version of the Bible calls that basket an “ionket.” The Latin genus for rushes is Juncus. In the Bible, Moses was placed in a basket made of rushes, grasslike plants that grow near water. Those two uses of “junket” actually have a common ancestry: both were born in a basket.

#JUNKIT DESSERTS MOVIE#

The press, meanwhile, often take “junkets” for movie or television premieres.Īll three of those uses hint that a “junket” is something extravagant, perhaps slightly unethical, or, at the least, a freebie.īut many of us remember “junket” as a bland custard-like dessert popular in the fifties and sixties. Executives of a banking firm were staying at “some luxury digs in New Delhi.” But, the report added, “This is not a pure junket, to be sure.” The executives would also be conducting some business.Ī columnist at another publication railed about local legislators’ decisions: “Let’s see, this is the same legislature that fiercely resisted any limits on how much lucre it could amass, or how many ‘fact-finding’ and ‘educational’ junkets it could accept from contributors and lobbyists.” Per serving: 668 calories 59 g fat (37 g saturated fat 79 percent calories from fat) 31 g carbohydrates 29 g sugar 219 mg cholesterol 67 mg sodium 6 g protein 2 g fiber.The good times were back on Wall Street, the news report said. (You can also serve this directly in the ramekins topped with the strawberries.) Serves 6. (Dip the bottom half of the ramekin in hot water for 4-5 seconds it helps to slip the panna cotta right out.) Serve with the berries and accompanying syrup spooned around the panna cotta. Unmold the panna cotta onto serving plates. Place in a bowl, sprinkle sugar and the basil and mint over the berries, toss gently and let stand for an hour. Cut the strawberries into quarters or eigths, depending on their size. Once firm, top with sweetened berries and aged balsamic vinegar, or lots of shavings of chocolate or strawberry lemon basil sauce.Īn hour before ready to serve, finely chop the basil and mint with a sharp knife or scissors.

Pour into glass serving goblets or bowls.Ĭhill for at least 2 hours.

Heat cream over low heat with the sugar and lemon zest and stir until dissolved. Soften gelatin over 6 tablespoons cold water. You can reach her at Panna Cotta with Basil Mint StrawberriesĢ packages unflavored gelatin, such as KnoxĤ cups heavy cream (or substitute half-and-half, or use half buttermilk) Kate Lawson is a retired Detroit News food writer. Prepare the panna cotta in a dish and unmold on a pretty plate or simply fill a few flutes or goblets with the velvety cream and watch your guests scrape out every last delicious bite.Ī more simple, satisfying dessert you’ll never find. I know people who even add hot fudge, but that’s going too far in my estimation. Of course, any berries and most fruits would work here raspberries also make for a pretty garnish and even a drizzle of balsamic glaze lifts the dish.

Junkit desserts