Panna cotta with apricot compote
By CJ Jackson
A dairy-free panna cotta using soya milk. Perfect texture and a blend of flavours make this dish hard to fault
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Prep:20 mins
Cook:20 mins
Plus setting - Serves 4
- More effort
Nutrition per serving
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kcal 146
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fat 2g
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saturates 0g
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carbs 36g
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sugars 26g
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fibre 2g
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protein 7g
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salt 0.14g
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
- 350g ripe apricots
- 50g caster sugar
Tip
Make it veganIf 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.
Method
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).
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.
