Junket
Sweetened milk set softly with rennet and eaten as a dessert, a cheese that never had its whey drained.
Also: rennet pudding, curds and cream
Junket is milk, warmed to body heat, sweetened and flavoured, then set with a few drops of rennet so that it becomes a soft, quivering gel, served cold, often with nutmeg or clotted cream. It is cheesemaking stopped at the first step: the milk coagulates, but the curd is never cut or drained, so all the whey stays inside. Junket was a popular English and American nursery dessert well into the twentieth century and has much older roots in medieval cream and curd dishes. The Basque cuajada is a close relative. The name probably comes from the rush baskets, joncades, in which soft curds were once drained.