Panna Cotta with Poached Apricots

Beauty in simplicity - with a few tricks in here, the most important being suspending that vanilla throughout the whole mix.

Poaching Liquor/Apricots
12 ripe apricots
300g water
300g mead
300g white wine
150g sugar
1 lemon, peeled
1 vanilla pod
1 star anise
1 bay leaf
30g elderflower
Bring liquor to a boil, remove from heat, add apricots and cover with a cartouche. When the apricots are soft enough to cut with a spoon, gently remove from poaching liquor. Remove stone from each apricot and peel.

Fig Leaf Pannacotta
4 fig leaves
500g double cream
80g sugar
1 vanilla pod
5g gelatin
Bring double cream/sugar/vanilla to a boil with fig leaves. Remove from heat and cling film pan for 10 minutes. Pass through a chinois, soak gelatin and squeeze well. Add gelatin to warmed cream. Pour into desired dish, allow to set for 6/8 hours, ideally overnight.

Tempura Batter
Dry Mix
2g xanthan gum
10g salt
95g rice flour
160g corn flour
-
Weigh out dry mix.

Tempura
1 batch dry mix
500g sparkling water
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Thermo, pass. Charge in Isi gun, charge the tempura into a bowl. Dredge the elderflower through the tempura and fry at 180c until crisp. Drain well on paper towel and allow to cool. Dust with icing sugar.