Panna Cotta with Apricot Compote Recipe

In a saucepan, heat the heavy cream and sugar over medium heat until it begins to simmer. Remove from heat and stir in the vanilla extract.

In a small bowl, sprinkle the gelatin over the cold water and let it sit for 5 minutes to bloom.

Heat the gelatin mixture in the microwave for 10 seconds or until melted. Stir it into the cream mixture until well combined.

Pour the mixture into 4 ramekins and refrigerate for at least 4 hours or until set.

In a separate saucepan, combine the chopped apricots, sugar, and lemon juice. Cook over medium heat for 5 minutes or until the apricots soften and release their juices.

Remove the panna cotta from the refrigerator and spoon the apricot compote over the top before serving.