Vanilla-Almond Panna Cotta with Apricot Sauce

Panna Cotta
1 tablespoon gelatin
1/4 cup boiling water
1 1/2 cups heavy whipping cream
1 tablespoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
1/2 cup almond syrup such as Orzata

Apricot Syrup
1 cup sugar
1/2 cup water
1 tablespoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
5 fresh apricots, halved, peeled and pitted
Candied almonds for garnish

For the panna cotta, dissolve the gelatin in boiling water in a small bowl. Heat the cream and vanilla extract in a medium saucepan until warm. Fold in the syrup and dissolved gelatin. Pour equal amounts into each of four to six dessert molds. Chill, covered, for 4 to 5 hours or until firm.

For the syrup, combine the sugar, water, vanilla extract and apricots in a medium saucepan. Cook over medium heat until mixture has the consistency of thick syrup, stirring occasionally. Remove from the heat and let stand until room temperature. Puree’ in a blender. Strain the mixture through a fine mesh strainer into a glass bowl.

Spoon the syrup over the cold panna cotta and garnish with candied almonds.

Serves 4 to 6