The secret to a good panna cotta is using the best-quality cream you can buy, then using just enough gelatine to hold it all together. As you turn out the panna cotta it should bow and bulge under its own weight. Soft, luscious and irresistible. 1. Place the cream, vanilla and sugar in a saucepan and bring to the boil, then remove from the heat. Meanwhile, soak the gelatine leaves in cold water until soft. Squeeze the leaves, then stir through the hot cream mixture until dissolved. Strain the liquid through a fine mesh sieve into a heatproof jug. 2. Oil six 100 ml-capacity dariole moulds very lightly with a little olive oil using the tip of your finger. Pour one-sixth of the cream mixture into each mould, then leave to set in the fridge for at least 6 hours or overnight. 3. Preheat a fan-forced oven to 180°C. 4. For the roasted apricots, place a heavy-based ovenproof frying pan over medium heat for 1 minute, then add the butter, cinnamon, star anise and cloves and allow the butter to melt and bubble. Place the apricots cut-side down into the pan and fry gently for 3–4 minutes or until golden. Turn the apricots over, then transfer the pan to the oven to roast for 4–5 minutes or until the apricots are just soft. Remove from the oven, then add the apricot liqueur and drizzle with the honey. Leave apricots to cool in the pan for 5–10 minutes. 5. To unmould the panna cotta, gently tease the edge of each dariole mould to release, then turn upside-down onto a bowl or plate. Place 2 apricot halves next to each panna cotta and drizzle with the syrup from the pan, then serve.