Bilberry Kissel With Junket Recipe

Bilberry Kissel With Junket Recipes

Ingredients :

900 g

50 g

3 tablespoons

4 tablespoons

2 tablespoons

4 tablespoons




575 ml

2 teaspoons

2 tablespoons

1 teaspoon

bilberries, stalks and leaves removed


whole meal flour

clear honey

orange juice


a pinch of ground cinnamon

a pinch of grated nutmeg



caster sugar

cooking brandy

liquid rennet

Method :

To make the junket, warm the milk to blood heat and add the sugar.

Stir over low heat until it has dissolved.

Stir in the brandy, remove from the heat and stir in the rennet.

Pour the junket into a serving bowl and leave it undisturbed at room temperature for 5-6 hours to set.

Put the bilberries, sugar, honey, orange juice, water and spices into a casserole, cover and cook gently over low heat for 15 minutes, stirring at first to dissolve the sugar.

Mix a little of the juice into the flour to make a paste.

Pour into the fruit and bring slowly to the boil, stirring until the fruit thickens.

Pour into a serving dish and leave to cool.

Decorate both the junket and fruit kissel with herb leaves if possible.

In the north of England mint is a traditional accompaniment to 'blueberries'.

I prefer scented geranium leaves.


Serves 6

You can make kissel with a variety of other fruits; rhubarb, blackcurrants, raspberries and stoned and sieved plums.

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