Junket: Heat the milk and cream to 25°C in a saucepan. Pour the mixture into a bowl and allow to cool to approx. 22°C. Then stir in the buttermilk. Pour the mixture into 10 bowls with a diameter of at least 10 cm. Cover the bowls and let stand on the kitchen worktop at room temperature (approx. 22°) for about 18 hours. Then refrigerate the junket so it is cold when serving.
Crisp rye bread pudding chips: Cut the rye bread (with crusts) into small cubes. Put the bread in a saucepan and add the beer and juice. Let stand for approx. 10 min., then bring the mixture to a boil and simmer over low heat, covered, for about 7 min., stirring occasionally. Add the sugar and salt and stir the pudding vigorously to remove any lumps (press through a sieve if necessary). Spread the rye bread pudding in a thin layer on a silicone mat (approx. 27 x 45 cm). Bake the rye bread pudding until crispy – approx. 2 hours at 120°C in an ordinary oven. Allow to cool, then break into rustic chips. Store in an airtight container.
Marinated pears: Combine the pears, lemon juice and honey and stir well. Season to taste.
Serve the junket with stewed pears and crisp rye bread pudding chips. Garnish with lemon-thyme or edible flowers.
NOTE: To achieve the perfect junket consistency, it is important to use fresh milk, cream and buttermilk, as the acidification process requires fresh active bacteria. It is also important to observe the different temperatures.