For a tasty treat, try this creamy panna cotta with tender, poached apricots.
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.
Squeeze out the gelatine leaves, stir into the mixture until dissolved, then strain into a jug.
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.
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.
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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