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Vanilla panna cotta with peach & amaretto compote
Elly Curshen topped this (perfectly set) panna cotta with a peach and amaretto compote, but feel free to use your favourite. Rhubarb or berry compotes would both be wonderful.
VeganVegetarian
Serves6
CourseDessert
Prepare15 mins
Cook10 mins
Total time25 mins
PlusPreparation time 15 minutes + chilling
Ingredients
½ tsp Cooks’ Ingredients Agar Agar
30g pure cane caster sugar
250ml pack Oatly Creamy Oat cream alternative
250ml Rude Health Organic Ultimate Almond Drink
1 tsp vanilla extract or vanilla bean paste
For the compote
415g peach slices in fruit juice
½ lemon, 15ml juice
30ml Disaronno Amaretto
10g pure cane caster sugar
Method
For the panna cotta, mix the agar agar in a
small bowl with the sugar. Shake the carton
of cream alternative before opening, then tip
into a small saucepan with the almond drink
and vanilla.
Sprinkle the agar agar and sugar mixture
into the pan and gently whisk to combine.
Place over a medium heat. Stir gently and
occasionally with a rubber spatula, slowly
bringing the mixture to a gentle simmer.
Stirring continuously, cook for 4 minutes over
a low heat until slightly thickened.
Remove from the heat and leave to cool
for a couple of minutes before pouring the
mixture into a jug (scrape every last drop out
of the pan). Immediately, give the mixture in
the jug a good stir to redistribute the vanilla,
then pour between 6 small glasses. Tap each
glass on the counter to remove any large air
bubbles, leave to cool to room temperature,
then cover and move to the fridge to set. This
will take about 1 hour.
Meanwhile, make the compote. Drain the
juice from the can of peaches (reserving
3-5 tbsp) and set aside. Roughly chop the
peach slices and place in a small saucepan with
the lemon juice, amaretto, sugar and 3 tbsp
reserved peach juice. Mix and bring to the boil
for 2 minutes, stirring occasionally, until the
sugar dissolves.
Blend if you like, or leave it chunky. To thin
it, use a little more of the peach juice from the
can. Set aside to cool completely, then chill.
To serve, spoon the compote over the panna
cotta in the glasses and chill until you’re ready,
or serve immediately.
Cook’s tip
Agar agar is tricky and takes a bit of experimenting to get the correct level of set. But I did that for you, so you can go ahead and enjoy. Use accurate measuring spoons for just the right wobble and set on these desserts. Too little agar agar and they won’t set. Too much and you’ll have a rubbery hockey puck – 1 tsp is equal to 5ml and 1 tbsp is 15ml.