Panna cotta with apricot compote

Recipe Name : Panna cotta with apricot compote
Food Mood:  “Healthy Summer Recipes”
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 boil, subsequently surgically cut off from the heat and disquiet in the gelatine. Cool for 10 mins. Strain the milk blend, after that divide in the midst of 4 ramekins. Cover and refrigerate until set (vis--vis 1 hrs).     Halve and stone the apricots. Put the sugar and 150ml water into a pan, later heat until the sugar has dissolved. Add the apricots and chef in the make unfriendly and wide ahead than a gentle heat for 12-15 mins or until the apricots are soft, subsequently depart to cool. Serve in a plate nearby 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, Clean eating recipes, Dairy-free breakfast recipes, Dairy-free lunch recipes, Health EveryDay “Healthier roast”, Gluten-free lunch recipes, Healthier Chicken, Dinar Party, Healthier Fish,  Kids Health Food, Healthy Lunch, Pasta Recipes, Snack Recipe