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Norwegian "Junket"
(Melkeringe)
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| What You Need: |
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1 tablespoon sour cream
A few sweet rusks
1˝ pints best quality whole milk
Caster sugar
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| How To Cook: |
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1. Mix the cream gradually with the milk and put into a glass dish (or individual dishes).
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2. Leave overnight in a cool place; in the morning it should be set like English junket, with cream on top.
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3. Place on ice to get thoroughly cold. Sprinkle with rusk crumbs and caster sugar.
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