Serves 4

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INGREDIENTS

 

Tofu panna cotta:

• 150g silken tofu

• 200ml unsweetened soy or almond milk

• 1.5 tsp vanilla bean paste or 1 whole vanilla pod (scrapped)

• 2 tbsp caster sugar

• 3/4 tsp agar agar powder

 

Roasted Apricots:

• 4 ripe apricots, washed and dried, halved and de-stoned*

• 2 strips of unwaxed lemon peel

• Juice of ½ a lemon

• 1 vanilla pod

• 2-3 tsp demerara sugar

 

Amaretti Crumb:

• 50g ground almonds

• 20g golden caster sugar

• 30g coconut oil

• 2 tbsp plain flour

 

METHOD

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• For the panna cotta; Add all tofu panna cotta ingredients to a blender and blend well for 30 seconds

• Pour the contents into a pan, heat gently for 4 mins, stirring continuously so not to let it burn and to dissolve the agar agar

• Remove from the heat and carefully pour into ramekins lined with clingfilm

• Leave to cool to room temperature and set in the fridge for approximately 1 hour

• For the crumb; Preheat the oven to 175° C / 350° F and line a large baking tray with a piece of baking paper

• Mix the ground almonds, flour  and sugar together in a mixing bowl and add coconut oil

• Rub between your fingertips to form a fine crumb, pour onto the baking tray and place in the fridge for 20 mins to firm up

• Once completely chilled, place into a hot oven for 10 minutes till lightly golden. Leave to cool

• For the Apricots; Turn oven up to 190C/gas mark 5. Arrange the apricots, cut-side up, in a single layer on a baking sheet, lined with parchment

• Tuck the lemon peel in amongst the fruit and drizzle over the lemon juice. Slice the vanilla pod in half lengthways and nestle both halves around the apricots.

• Carefully sprinkle the demerara sugar over each apricot half

• Bake in the oven for 20-25 minutes, until the fruit, is soft but still holding its shape

 

*Suggestions: out of season, tinned apricots can be used instead, however instead of baking them, roast the tinned apricot halves sprinkled with sugar under the grill for 3-4 mins just before.