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Lemon junket with nutty crunch

Lemon junket with nutty crunch

Cook 45 mins 4 people

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 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


Lemon syrup

1. 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.

2. 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

3. 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.

4. 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.

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

6. 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.