Name: Panna cotta with apricot compote
Cook time: 20 min
Total time: 40 min
Yield: 4
Cuisine: Italian
Ingredients: 3 level tsp gelatine (or veggie gelatine or agar agar); 500ml soya milk (we used So Good); zest 1 lemon; 1 vanilla pod split; splash of rum brandy; 50g golden caster sugar; 350g ripe apricot; 50g caster sugar

Home
Recipes
Panna cotta with apricot compote

Panna cotta with apricot compote

CJ Jackson

Save recipe

Serves 4

More effort

Prep: 20 mins

Cook: 20 mins

Plus setting

A star rating of 3.1 out of 5.7 ratingsRate

loading...

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

Skip to ingredients

Alternatives

Complete the dish

Ingredients

Nutrition

Units:

MetricUS

3 level tsp gelatine

(or veggie gelatine or agar agar)
500ml soya milk

(we used So Good)
zest 1 lemon
1 vanilla pod

split
splash of rum

brandy
50g golden caster sugar

For the compote

350g ripe apricot
50g caster sugar

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal146
fat2g
saturates0g
carbs36g
sugars26g
fibre2g
protein7g
salt0.14g

low

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

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 3.1 out of 5.7 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now