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Ingredients

For the honey panna cotta

• 6 fine gelatine leaves
• 200ml (1⁄3pt) double cream
• 600ml (1pt) whole milk
• 75g (3oz) runny honey
• 2 vanilla pods, seeds reserved

For the poached apricots

• 50g caster sugar
• 1 vanilla pod, seeds reserved
• 6 fresh apricots, halved

Method

1. Soak the gelatine leaves in cold water for 5 minutes until soft. Put the cream, milk, honey, vanilla pods and seeds into a pan and bring to the boil; remove from the heat and discard the vanilla pods.
2. Squeeze out the gelatine leaves, stir into the mixture until dissolved, then strain into a jug.
3. Rinse 6 x 150ml dariole moulds with cold water, but don’t dry them. Divide the mix among them, leave to cool, then chill for 3-4 hours, or until set.
4. To make the poached apricots, put the sugar, vanilla pod and scraped-out seeds into a pan filled with 300ml (1⁄2pt) water. Place on a low heat until the sugar dissolves. Add the apricots and simmer for 5 minutes, until tender. Leave to cool.
5. To serve, dip the base of the moulds in hot water, loosen around the inside edge with a small knife, then turn onto the plates. Serve with the apricots.

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