Almond Panna Cotta with Apricots and Linden Flower Syrup

• 200 g/7 oz almonds, blanched and skinned
• 300 ml½

Heat the milk to boiling point. Put the almonds in the bowl of a food-processor, briefly process until they are just broken and then pour on the milk. Allow to cool to room temperature and then process until the almonds and milk are completely blended. Strain the mixture through a fine cloth, then twist it until all the liquid is extracted: this is your almond milk. Do not discard the ground al