Panna cotta with apricot compote

Recipe Name: Panna cotta with apricot compote
Food Element: 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 apricots 50g caster sugar	Cooking Process: 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 sensitive, then surgically cut off from the heat and be nameless in the gelatine. Cool for 10 mins. Strain the milk join up, later divide together together in the midst of 4 ramekins. Cover and refrigerate until set (regarding 1 hrs). Halve and stone the apricots. Put the sugar and 150ml water into a pan, along with heat until the sugar has dissolved. Add the apricots and cook fused than a gentle heat for 12-15 mins or until the apricots are soft, in addition to depart to cool. Serve in a dish considering-door to the panna cotta.
Tags: Health Recipe, Indian Recipe, American Recipe, Family Recipe, Vegetable Recipe, Low Fat Recipe, Christmas Recipe, Everyday Recipe, Low Carb Recipe, Fat Recipe, Cheap and Healthy Recipes, Clean eating recipes, Dairy free recipes.