Panna cotta with apricot compote

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CJ Jackson

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Recipe by CJ Jackson

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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.

Per serving

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

Latest comments and suggestions

• 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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• 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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• 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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• 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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• Hope

  11 September 2008

  Hope rated and commented on this recipe

  

  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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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

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 20 mins

Cook 20 mins

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

• 350g ripe apricots
• 50g caster sugar

Per serving

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

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