Panna Cotta With Apricot Compote
Creamy and delicately flavored, this vegan vanilla panna cotta is a luscious dessert perfect for any occasion. Enhanced with a hint of citrus and a touch of rum, each spoonful is indulgent and satisfying. Topped with a compote of gently cooked apricots, this dessert offers a burst of sweet and tangy fruitiness to complement the smooth panna cotta. Enjoy this elegant and refreshing treat with loved ones for a delightful dessert experience.
— Constant Cookbook
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
- 350g ripe apricots
- 50g caster sugar
Instructions
- 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.
Cook Time
20M
Prep Time
PT20M
Yield
Serves 4
Nutrition
- Calories: 146 calories
- Fat Content: 2 grams fat
- Carbohydrate Content: 36 grams carbohydrates
- Sugar Content: 26 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 7 grams protein
- Sodium Content: 0.14 milligram of sodium
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