300g sliced almonds 400ml double cream 200ml milk 3 leaves gelatin 100g caster sugar Sorbet: 300ml apricot purée 300ml stock syrup Apricot: 1 pt water 1 tea bag 1 lemon, roughly chopped 200g sugar 1 orange, roughly chopped ½kg of dried apricot Panna cotta: Toast the almonds until golden and then add to the double cream and milk, bring this to the boil and leave to marinate for 30 minutes. Melt the gelatin in cold water and then add to the milk mix. Pass this through a fine sieve and add the sugar. Pour the liquid into 4 glass bowls and refrigerate. Boil the purée and stock syrup together and then place into the fridge to cool. Pour the mix into a sorbet machine and churn according to manufacturer's instructions until frozen. Store in the freezer until required. Apricots: Place all the ingredients in a saucepan and slowly bring to a simmer. Remove from the heat; allow the mix to cool completely. Remove the teabag, orange and lemon. Drain the apricots. Once the panna cotta has set, arrange some apricots on top of it and finish with a spoonful of sorbet.