Vege Gel Panna Cotta Food

PANNA COTTA WITH APRICOT COMPOTE

Panna cotta with apricot compote image

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

Provided by CJ Jackson

Time 40m

Number Of Ingredients 8

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

Steps:

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).
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.

Nutrition Facts : Calories 146 calories, Fat 2 grams fat, Carbohydrate 36 grams carbohydrates, Sugar 26 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.14 milligram of sodium

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