For the panna cotta, dissolve the gelatin in boiling water in a small bowl. Heat the cream and vanilla extract in a medium saucepan until warm. Fold in the syrup and dissolved gelatin. Pour equal amounts into each of four to six dessert molds. Chill, covered, for 4 to 5 hours or until firm.
For the syrup, combine the sugar, water, vanilla extract and apricots in a medium saucepan. Cook over medium heat until mixture has the consistency of thick syrup, stirring occasionally. Remove from the heat and let stand until room temperature. Purée in a blender. Strain the mixture through a fine mesh strainer into a glass bowl.
Spoon the syrup over the cold panna cotta and garnish with candied almonds.
For the panna cotta, dissolve the gelatin in boiling water in a small bowl. Heat the cream and vanilla extract in a medium saucepan until warm. Fold in the syrup and dissolved gelatin. Pour equal amounts into each of four to six dessert molds. Chill, covered, for 4 to 5 hours or until firm.
For the syrup, combine the sugar, water, vanilla extract and apricots in a medium saucepan. Cook over medium heat until mixture has the consistency of thick syrup, stirring occasionally. Remove from the heat and let stand until room temperature. Purée in a blender. Strain the mixture through a fine mesh strainer into a glass bowl.
Spoon the syrup over the cold panna cotta and garnish with candied almonds.