Panna cotta with apricot compote

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

Difficulty and servings

Moderately easy

Serves 4

Preparation and cooking times

Preparation time

Prep 20 mins

Cook time

Cook 20 mins

Plus setting
Vegetarian

Vegetarian, Vegan, Gluten-free, Egg-free, Dairy-free, Nut-free

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.

Per serving

146 kcalories, protein 7g, carbohydrate 36g, fat 2 g, saturated fat 0g, fibre 2g, sugar 26g, salt 0.14 g

Recipe from Good Food magazine, June 2007.

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Latest comments and suggestions

  • Binder photo Jose & Sarah

    16 January 2008

    Jose & Sarah commented on this recipe

    Sarah Jane is Dairy allergic and doesn't like the flavour of Soya but she can tolerate goats milk and cheese so we will sub the soya milk for goats milk.

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  • Binder photo molthedoll

    19 January 2008

    molthedoll commented on this recipe

    Gelatine is not vegetarian - so why has this been placed in this category?

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  • Binder photo Liz Hughes

    20 May 2008

    Liz Hughes commented on this recipe

    Molthedoll- it does say in the notes, and ingredients list to substitute gelatine for agar agar for vegetarian option.

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  • Binder photo Janes kitchen

    07 June 2008

    Janes kitchen commented on this recipe

    I used the vege gel from supermarket and it worked a treat, I would say this recipe is easy! Tasted a bit bland so I might put a drop of vanilla essence in the next time I make it but set really well and I served it with fresh strawberries. Nice summer pud for everyone as you would not really know it is made with soya

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  • Binder photo Hope

    11 September 2008

    Hope rated and commented on this recipe

    5 stars

    not only was this the perfect pudding for anyone allergic to dairy, but it's virtually fat free! genius :P I looove the taste of vanilla, so I put two pods in (also because last time I bought a vanilla pod it wasn't as tasty as I hoped it would be!)

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  • Binder photo katie89

    23 March 2011

    katie89 commented on this recipe

    Would someone be able to tell me how much leaf geletine I would have to use? i really dislike using the powder stuff. it never goes right for me!

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  • Binder photo sami_23

    23 April 2011

    sami_23 rated and commented on this recipe

    4 stars

    Was worried it wouldn't set as I'd never used gelatine before - but was perfect (just don't panic after looking in the fridge after 30mins and it's still liquid!). I had orange zest instead of lemon which worked well with the apricots, I also used 1/2tsp vanilla extract instead of pod but it could probably have done with a full teaspoon for a stronger flavour.

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  • Binder photo Dionne

    29 July 2011

    Dionne rated and commented on this recipe

    3 stars

    It looks absolutely perfect with a great consistency!....shame about the taste, pretty tasteless and isn't near to a real dairy panna cotta

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  • Binder photo Babs45920

    01 September 2011

    Babs45920 commented on this recipe

    Will try this on the weeend. Does anyone have experience with replacing the soy milk with coconut milk and a little cardamom? Would love to try that. Have no idea what it would do to the calorie-count.......

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  • Binder photo Babs45920

    05 September 2011

    Babs45920 rated and commented on this recipe

    2 stars

    Don't bother..... it's not far from tasteless, even with the coconutmilk and cardamom. It set beautifully, and was easy to unmold (knife dipped in hot water works well). I served it with the apricot compote which was nice. Then decorated with some fresh blueberries and mint leaves. Pretty dessert, but I won't make it again, ;o(

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Difficulty and servings

Moderately easy

Serves 4

Preparation and cooking times

Preparation time

Prep 20 mins

Cook time

Cook 20 mins

Plus setting
Vegetarian

Vegetarian, Vegan, Gluten-free, Egg-free, Dairy-free, Nut-free

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

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Per serving

146 kcalories, protein 7g, carbohydrate 36g, fat 2 g, saturated fat 0g, fibre 2g, sugar 26g, salt 0.14 g

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