- 3 level tsp 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…
- 25g golden caster sugar
For the compote
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).
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.