Lemon junket with nutty crunch

Total 45 Min (minutes)

A bowl of zesty delights – our recipe for Lemon junket with nutty crunch presents a dessert of savoury proportions. Rooted in fresh lemon juice syrup, a base of smooth junket supports a caramelised garnish of toasted almonds and hazelnuts. A refreshingly light addition to dinner parties and sweet teeth.

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Lemon junket with nutty crunch

Ingredients

Lemon syrup

1 dl freshly squeezed lemon juice
85 g sugar
6 dl soured milk, organic

Nutty crunch

25 g shelled hazelnuts
25 g almonds
3 tbsp sugar

Preparation

Lemon syrup

Boil the lemon juice and sugar, uncovered, over a high heat in a small heavy-bottomed saucepan for approx. 8 min., or until there is about 100 ml left. Refrigerate the syrup for about 30 minutes.

Stir the lemon syrup into the junket and pour into 4 small bowls. Cover and refrigerate for at least 30 min., or until cold.

Nutty crunch

Toast the almonds and nuts in a dry frying pan for approx. 3 min. over a high heat and then for 3 more minutes over a medium heat – stirring regularly. Allow them to cool, then chop coarsely.

Meanwhile, melt the sugar in the pan over a medium heat for approx. 6 min., or until it starts to turn golden. Add the chopped almonds and nuts and stir until completely coated in the melted golden sugar.

Pour the nutty crunch out onto a piece of baking parchment and cool completely. Chop coarsely.

Serve the cold lemon junket with the nutty crunch.

Tips & tricks

The nutty crunch stays crispy for up to one week – in an airtight container.

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