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
- 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).
- 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.
- Source: bbcgoodfood.com
