Almond panna cotta, apricots and sorbet

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 gelatine 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.
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