Name: Vanilla jellies with apricot & raspberry compote
Prep time: 25 min
Cook time: 5 min
Total time: 3 h 30 min
Yield: 4
Cuisine: British
Ingredients: 4 sheets leaf gelatine; 600ml milk; 50g caster sugar plus 2 tbsp for compote; 2 tsp vanilla extract or rosewater; 500g apricot; 3 tbsp apple juice; 100g raspberries

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Vanilla jellies with apricot & raspberry compote

Vanilla jellies with apricot & raspberry compote

Mary Cadogan

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Serves 4

More effort

Prep: 25 mins

Cook: 5 mins

Plus chilling

A star rating of 4.9 out of 5.11 ratingsRate

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

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Ingredients

Nutrition

Units:

MetricUS

4 sheets leaf gelatine
600ml milk
50g caster sugar

plus 2 tbsp for compote
2 tsp vanilla extract

or rosewater
500g apricot
3 tbsp apple juice
100g raspberries

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Nutrition: per serving

kcal221
fat3g
saturates2g
carbs40g
sugars40g
fibre4g
protein12g
salt0.23g

low

Method

step 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.
step 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.
step 3

Turn the jellies out onto 4 plates, then spoon compote around the edge.

Recipe from Good Food magazine, August 2009

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A star rating of 4.9 out of 5.11 ratings

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