Rennet

Rennet is a liquid prepared from the rennin found in the fourth stomach of calves, lambs or kids – although rennet obtained from calves is the most common. Rennet is also obtainable from some plants, including thistles and fig trees.

When rennet is added to milk, it curdles into an easily digestible clot which is called JUNKET and served as a dessert.

Rennet is also used in the making of cheese, where it forms the curd.

Renny’s Pudding

Renny’s Pudding is delightfully simple to make and yet looks and tastes delicious. It has the advantage that it may either be prepared several hours in advance or, alternatively, it may be prepared at short notice. Other soft fruit may be substituted for the bananas and strawberries.

6 bananas, peeled and sliced

4 oz. strawberries, washed, hulled and halved

16 fl. oz. double cream , stiffly whipped

6 oz. sugar

4 tablespoons water

Arrange the banana slices and strawberry halves in a medium-sized serving dish. Using the flat blade of a knife, spread the cream over the fruit and smooth the surface. Place the dish in the refrigerator to chill for 20 minutes. , In a heavy-bottomed saucepan, dissolve the sugar in the water over low heat, stirring constantly. Increase the heat to moderately high and bring the syrup to the boil. Boil the syrup for 10 minutes, without stirring, or until it is golden brown in colour.

Remove the pan from the heat and immerse the base of the pan in a large bowl of cold water for 10 seconds. Lift the pan out of the water and pour the syrup over the cream.

Either serve the pudding immediately or return the dish to the refrigerator until it is required.

Sorry, comments are closed for this post.

Share On Facebook
Share On Twitter
Share On Google Plus