Wednesday, October 7, 2009
Panna cotta with apricot compote
A dairy-free panna cotta using soya milk. Perfect texture and a blend of flavours make this dish hard to fault.
Preparation time 20 mins
cooking time 20 mins
3 level tsp gelatine (or agar agar)
500ml soya milk (we used So Good)
zest 1 lemon
1 vanilla pod , split
splash of rum brandy
25g golden caster sugar
FOR THE COMPOTE
350g ripe apricots
50g caster sugar
1. Sprinkle the gelatine onto 3 tbsp water and soak for 5 mins. Put the soya milk, zest, vanilla pod, sugar and rum into a pan. Heat until the liquid just comes to the boil, then remove from the heat and stir in the gelatine. Cool for 10 mins. Strain the milk mixture, then divide between 4 ramekins. Cover and refrigerate until set (approximately 1½ hrs).
2. Halve and stone the apricots. Put the sugar and 150ml water into a pan, then heat until the sugar has dissolved. Add the apricots and cook over a gentle heat for 12-15 mins or until the apricots are soft, then leave to cool. Serve in a dish alongside the panna cotta.
Make it vegan
If you are cooking for a vegetarian or vegan, substitute the gelatine for agar agar (available from health food shops). It works differently to gelatine - you don't need to cool the custard to get it to set; you just soak it, then add it to the custard just after it's made.
Nutrition per serving
146 kcalories, protein 7g, carbohydrate 36g, fat 2 g, saturated fat 0g, fibre 2g, salt 0.14 g
Recipe from Good Food magazine, June 2007.
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