Panna cotta with apricot compote

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 apricot
  
• 50g caster sugar

  Method

  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.
  3. Source: bbcgoodfood.com