Apricot panna cotta

Pour the water into a small bowl and sprinkle over the gelatine. Leave to soften for a few minutes.

In a saucepan, combine the cream, sugar and salt and stir over a medium heat until the sugar has dissolved and the cream is hot. Remove from the heat and whisk in the gelatine until completely dissolved. Set aside.

In a large mixing bowl, whisk together the yoghurt, apricot purée and vanilla extract until the apricot is well combined. Gradually whisk in the hot cream mixture.

Divide the mixture between 6 bowls, glasses or ramekins. Once cool, cover with plastic wrap and freeze overnight.