Panna cotta with apricot compote

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

  • Prep:20 mins
    Cook:20 mins
    Plus setting
  • Serves 4
  • More effort

Nutrition per serving

  • kcal 146
  • fat 2g
  • saturates 0g
  • carbs 36g
  • sugars 26g
  • fibre 2g
  • protein 7g
  • salt 0.14g


  • 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


Make it vegan
If you are cooking for a vegetarian or vegan, substitute the gelatine for agar agar (available from health food shops). It works differently to gelatine – you don’t need to cool the custard to get it to set; you just soak it, then add it to the custard just after it’s made.


  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.

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