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.
