Vanilla jellies with apricot & raspberry compote

Vanilla jellies with apricot & raspberry compote

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(9 ratings)

Prep: 25 mins Cook: 5 mins Plus chilling

More effort

Serves 4
This panna cotta-style dessert reminds Mary Cadogan of the milk lollies she enjoyed as a girl

Nutrition and extra info


  • kcal221
  • fat3g
  • saturates2g
  • carbs40g
  • sugars40g
  • fibre4g
  • protein12g
  • salt0.23g
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  • 4 sheets leaf gelatine



    A colourless, tasteless and odourless setting agent made from the boiled bones, skins and…

  • 600ml milk



    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 50g caster sugar, plus 2 tbsp for compote
  • 2 tsp vanilla extract or rosewater
  • 500g apricot



    A relative of the peach, nectarine, plum and cherry, apricots are fragrant, with a soft, velvety…

  • 3 tbsp apple juice
  • 100g raspberries



    A member of the rose family, raspberries have a wonderfully intense, sweet taste, and many…


  1. Soak the gelatine for 10 mins in enough cold water to cover the leaves. Bring the milk and 50g sugar slowly to the boil, gently stirring to dissolve the sugar. Remove from the heat and stir in the vanilla extract or rosewater. Remove gelatine from soaking water, squeeze out water, then stir into the milk until it has dissolved. Pour the jellies into 4 x 150ml moulds, cups or ramekins. Cool, then chill until set, about 3 hrs.

  2. Halve and stone the apricots, then cut each half into 4. Put in a pan with the apple juice and 2 tbsp sugar, then bring to a simmer. Gently cook for about 5 mins until the apricots are tender, but not pulpy. Remove from the heat, stir in the raspberries, then leave to cool.

  3. Turn the jellies out onto 4 plates, then spoon compote around the edge.

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Comments (11)

clovelly1's picture

These are so easy light and stunning, I find traditional Panna Cotta a little too rich so these are a lighter alternative though I have changed them to my happy medium by just a little by replacing 1/3 of the milk with dbl cream. I used vanilla seeds (not extract) too as it was a special dessert. We love it with a raspberry or strawberry coulis with a pretty garnish of the fruit on top to serve. Yum!

PaulineG11's picture

Delicious! Did as per recipe, using leaf gelatine for the first time (not being happy with previous experiments with (powdered) gelatine) and it couldn't have been easier. Served with blackberries, so didn't try the compote.

Pixie hollow's picture

This recipe is absolutely delicious!! I made with 1 sachet of dr Oetker gelatine powder rather than leaf and just scattered over the milk and whisked in...amazing, I've been looking for a dessert similar to the panna cotta I'd had abroad that was light and refreshing and I've finally found it, thank you so much! X

tinaduffy's picture

Very easy. Swapped peaches for the apricots and it was delicious.

wheato's picture

Is it possible to substitute the sheet gelatin for gelatin powder? If it is, how much would I need to use?

simonekrieger's picture

I made these as a dessert for a corporate 'Health Week' buffet. I used a fresh vanilla pod though to give an authentic panna cotta look. They went down really well.

sutty's picture

Lovely alternative to the calorific cream version! We just had the jellies with a few raspberries, nice and simple. Glad I found this

ajctracey's picture

Excellent - an easy version of panna cotta! I serve this with fruit or with a fruit coulis, or even with a caramel sauce.

tinysparkles's picture

Easy peasy! Although I didnt serve it with any of the fruit, just a vanilla jelly on it's own was fine :)

villamagnolia's picture

Here @ villa magnolia italy, i have been making panna cotta for our guests, this recipe is a much lighter version I'll be experimenting soon!

pertained's picture

Just did this the other day, it was lovely. Though as I am a vegetarian I used agar powder instead of gelatine, and it worked fine.

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