Panna cotta with apricot compote

Panna cotta with apricot compote

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(6 ratings)

Prep: 20 mins Cook: 20 mins 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

Nutrition and extra info

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

Nutrition: per serving

  • kcal146
  • fat2g
  • saturates0g
  • carbs36g
  • sugars26g
  • fibre2g
  • protein7g
  • salt0.14g
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  • 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…

  • 1 vanilla pod, split
  • splash of rum brandy
    Dark rum cocktail with a lime slice



    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

  • 350g ripe apricot



    A relative of the peach, nectarine, plum and cherry, apricots are fragrant, with a soft, velvety…

  • 50g caster sugar


  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).

  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.

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Comments, questions and tips

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20th Oct, 2019
Made this & modified slightly after reading the comments. Used coconut cream (320g) and coconut milk 120g. Used 3 tsp vanilla paste, zest of an orange, slug of dark rum. Sieved it as per recipe but actually didn’t need to. Absolutely delicious. Set perfectly. Light fragrant desert, served with mango & passionfruit couli, a madeline & a tiny bit of zest garnish in a tea cup & saucer. Great success!
19th Mar, 2013
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
5th Sep, 2011
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(
1st Sep, 2011
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.......
29th Jul, 2011
It looks absolutely perfect with a great consistency!....shame about the taste, pretty tasteless and isn't near to a real dairy panna cotta
23rd Apr, 2011
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.
23rd Mar, 2011
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!
11th Sep, 2008
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!)
7th Jun, 2008
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
20th May, 2008
Molthedoll- it does say in the notes, and ingredients list to substitute gelatine for agar agar for vegetarian option.


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