Vanilla panna cotta with peach & amaretto compote

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.