Panna cotta with apricot compote

Panna cotta with apricot compote

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(5 ratings)

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Cooking time

Prep: 20 mins Cook: 20 mins Plus setting

Skill level

Moderately easy

Servings

Serves 4

A dairy-free panna cotta using soya milk. Perfect texture and a blend of flavours make this dish hard to fault

Nutrition and extra info

Additional info

  • Easily halved
  • Vegetarian
  • Vegan
  • Dairy-free
  • Nut-free
  • Gluten-free
  • Egg-free
Nutrition info

Nutrition per serving

kcalories
146
protein
7g
carbs
36g
fat
2g
saturates
0g
fibre
2g
sugar
26g
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

For the compote

  • 350g ripe apricots
  • 50g caster sugar

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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.

Recipe from Good Food magazine, June 2007

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Comments

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smokingjacket's picture
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Not a great sweet not much taste. I used Dr Oetkter vege-gel as I had trouble with the agar agar powder I had. I read the other comments and flavoured it with orange as the lemon had no taste.
Not one I would try again. SHAME

babs45920's picture
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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(

babs45920's picture
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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.......

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

sami_23's picture
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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.

katie89's picture

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!

hopeth's picture
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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!)

jasmine77's picture

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

lizi006's picture

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

molthedoll's picture

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

josevclough's picture

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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