Spanish cuisine · Desserts & Sweets

Cuajada with Honey

Navarrese sheep's milk junket set with rennet in a clay pot and served with honey and walnuts.

Ingredients · for 4 servings

• 1 l sheep's milk (or whole milk as a substitute)
• 8 drops rennet (liquid, from a pharmacy)
• 4 tbsp honey
• 80 g walnuts
• 1 cinnamon stick
• 2 tbsp sugar
• 1 pinch of salt

Instructions

1. Slowly heat the milk with the cinnamon stick and a pinch of salt to 80°C and let it steep at that temperature for 5 min. so the cinnamon aroma releases.
2. Remove the cinnamon stick and let the milk cool to exactly 37°C – warmer milk destroys the rennet, colder milk won't let it set.
3. Stir in the sugar, add the rennet, stir briefly once and immediately divide the milk among four small clay pots or glasses.
4. Let the pots stand undisturbed in a warm place for 15–20 min. until the mixture has set firm and no longer flows when the dish is tilted.
5. Chill the cuajada for at least 3 hrs., during which the surface stays silky smooth.
6. Roughly chop the walnuts, scatter over the chilled pots, drizzle with honey and eat straight from the dish with a spoon.