Instructions: Bring the milk to blood heat quickly stir in the rennet and pour into one large bowl or 8 individual pots. Leave undisturbed at roomtemperature to set then chill. Cut off the stalk ends of the persimmons like a lid so that people can dig in with their spoons and squeeze in drops of lemon taking alternate dips into the junket and fruit. Pass round Jersey cream and a bowl of golden granulated or preserving sugar or clear honey chopped preserved ginger (eg Noels Simply Ginger). Biscuits are also a good idea crisp ones or something of the brandy snap type like the following Lace biscuits:

75g butter
75g rolled oats
125g caster sugar
1 egg beaten
1 level teaspoon eash flour and baking powder mixed

Preheat oven to gas 4 180C (350C).

Grease 2 baking sheets with butter papers.

Melt butter over a low heat stir in oats immediately. Remove from heat and add sugar then egg. Stir in flour and baking powder. Drop 4 teaspoons of the mixture well apart on each baking sheet. Bake until pale brown. Remove and press biscuits over a greased rolling pin to make a tuile effect. Should the biscuits stick to the sheet as they cool put the sheet back in the oven briefly and try removing them again.

Serves 8

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