Vanilla Jellies With Apricot & Raspberry Compote

This panna cotta-style dessert reminds Mary Cadogan of the milk lollies she enjoyed as a girl

• Cooking Time Prep 25 mins
  Cook 5 mins
• Skill Level Moderately easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  221

• Protein

  12g

• Carbs

  40g

• Fat

  3g

• Saturates

  2g

• Fibre

  4g

• Sugar

  40g

• Salt

  0.23g

Ingredients

• 4 sheets leaf gelatine
• 600ml milk
• 50g caster sugar, plus 2 tbsp for compote
• 2 tsp vanilla extract or rosewater
• 500g apricots
• 3 tbsp apple juice
• 100g raspberries

Directions

1. Soak the gelatine for 10 mins in enough cold water to cover the leaves. Bring the milk and 50g sugar slowly to the boil, gently stirring to dissolve the sugar. Remove from the heat and stir in the vanilla extract or rosewater. Remove gelatine from soaking water, squeeze out water, then stir into the milk until it has dissolved. Pour the jellies into 4 x 150ml moulds, cups or ramekins. Cool, then chill until set, about 3 hrs.
2. Halve and stone the apricots, then cut each half into 4. Put in a pan with the apple juice and 2 tbsp sugar, then bring to a simmer. Gently cook for about 5 mins until the apricots are tender, but not pulpy. Remove from the heat, stir in the raspberries, then leave to cool.
3. Turn the jellies out onto 4 plates, then spoon compote around the edge.

Categories: Courses, Special Diets