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Panna cotta with apricot compote

Panna cotta with apricot compote

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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus setting
  • More effort
  • Serves 4

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

  • Easily halved
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Vegan
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal146
fat2g
saturates0g
carbs36g
sugars26g
fibre2g
protein7g
low insalt0.14g
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Ingredients

For the compote

Method

  • STEP 1

    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).

  • STEP 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 TIPS
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.

Recipe from Good Food magazine, June 2007

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A star rating of 3.5 out of 5.6 ratings
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