- 3 level tsp gelatine (or veggie gelatine or agar agar)
A colourless, tasteless and odourless setting agent made from the boiled bones, skins and…
- 500ml soya milk (we used So Good)
- zest 1 lemon
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 1 vanilla pod, split
- splash of rum brandy
Rum is a type of spirit based on sugar cane. First produced in the 1600s on slave plantations in…
- 50g golden caster sugar
For the compote
Sprinkle the gelatine onto 3 tbsp water and soak for 5 mins. Scrape the seeds out of the vanilla pod into the pan and put the pod into the milk. Put the soya milk, zest, vanilla pod, sugar and rum into a pan. Heat until the liquid just comes to the boil (if using veggie gelatine, you’ll need to bring it to the boil – check pack instructions), then remove from the heat and stir in the gelatine. Cool for 10 mins. If the gelatine clumps together, whisk thoroughly. Strain the milk mixture, then divide between 4 ramekins. Cover and refrigerate until set (approximately 2 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.
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.