Gelatin pre-soak in 100 ml of milk, for 5 minutes. In a saucepan heat cream is good, but not bring them to a boil. Add the vanilla sugar and swollen gelatin with milk, stir, bring to dissolve. Turn off the heat and add the honey.

Creamy mixture pour it into moulds. Fill them 2/3 full leaving room for apricot jelly. To put it in the fridge for 20-25 minutes to allow the Panna cotta was slightly frozen.

Cook apricot jelly, One teaspoon gelatin pour a small amount of cold water and let stand for 5 minutes.

Apricots wash, cut in half, remove seeds. Add sugar and lemon juice.

Grind the apricots in a blender.

Pour into a saucepan with a thick bottom. On low heat bring mixture to a boil and boil for 5-10 minutes to achieve homogeneity, the resulting apricot puree it is advisable to RUB through a sieve. Add in pureed apricots swollen gelatin and heat the mixture, stirring constantly and without boiling, until gelatin is dissolved. To give the jelly to cool to room temperature and carefully pour it on the frozen Panna cotta.

The resulting dessert place in the refrigerator for another half an hour until fully cured. Serve cream, honey dessert with apricot jelly chilled, garnish with a sprig of mint. Bon appetit!