Vanilla jellies with apricot & raspberry compote

4 servings 400 kcal or less apple juice apricot apricots crème caramel dessert fruit compote fruit dessert gelatine low-fat dessert mains milk based pudding over an hour panna cotta pannacotta puddings raspberries raspberry seasonal fruits summer vanilla extract

N/A

Source

Ingredients

4 sheets leaf gelatine

600ml milk

50g caster sugar , plus 2 tbsp for compote

2 tsp vanilla extract or rosewater

500g apricot

3 tbsp apple juice

100g raspberries

Method

Soak the gelatine for 10 mins in enough cold water to cover the leaves. Bring the milk and 50g sugar slowly to the boil, gently stirring to dissolve the sugar. Remove from the heat and stir in the vanilla extract or rosewater. Remove gelatine from soaking water, squeeze out water, then stir into the milk until it has dissolved. Pour the jellies into 4 x 150ml moulds, cups or ramekins. Cool, then chill until set, about 3 hrs.

Halve and stone the apricots, then cut each half into 4. Put in a pan with the apple juice and 2 tbsp sugar, then bring to a simmer. Gently cook for about 5 mins until the apricots are tender, but not pulpy. Remove from the heat, stir in the raspberries, then leave to cool.

Turn the jellies out onto 4 plates, then spoon compote around the edge.