Panna Cotta With Apricot Compote

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

• Cooking Time Prep 20 mins
  Cook 20 mins
• Skill Level Moderately easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  146

• Protein

  7g

• Carbs

  36g

• Fat

  2g

• Saturates

  0g

• Fibre

  2g

• Sugar

  26g

• Salt

  0.14g

Ingredients

• 3 level tsp gelatine (or agar agar)
• 500ml soya milk (we used So Good)
• zest 1 lemon
• 1 vanilla pod, split
• splash of rum brandy
• 25g golden caster sugar
• For the compote
• 350g ripe apricots
• 50g caster sugar

Directions

1. 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).
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.

Categories: All Christmas, Healthy, Special Diets