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

Ingredients

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

Method

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.

Try

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.
Save and share this recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.