Panna Cotta Roasted Apricots

• 4 scoops Carte D'Or Cream di Mascarpone Ice Cream 100g/200ml
• 7/8 cup milk
• 10 cold water
• 6 apricots washed, stoned and cut into quarters
• 1 3/16 tablespoons clear honey
• 4 sprigs rosemary

1. Boil the milk in a small pan, remove from the heat and add the gelatine, stir to combine and dissolve.
2. Scoop the Carte D'Or Crema di Mascarpone Ice Cream into a bowl and pour over the hot milk mixture, whisk together with a balloon whisk.
3. Divide the Panna Cotta mix between 4 dessert glasses and refrigerate for 2 hours.
4. Pre-heat the oven to 200C/180u0b0 fan assisted/Gas Mark 6.
5. Place the apricots onto a baking tray, drizzle over the honey and top with 2 sprigs of rosemary. Roast in the oven for 6-8 minutes, or until the apricots have softened and the honey has caramelised. Set aside. Before serving discard the roasted rosemary sprigs.
6. Serve the Panna Cotta with the roasted apricots and fresh rosemary sprigs to decorate.

carte dor, milk, water, apricots washed, clear honey, rosemary

Taken from www.yummly.com/recipe/PANNA-COTTA-ROASTED-APRICOTS-379756 (may not work)