Soften teh sheets of gelatin in a bowl of cold water.
Pour the white nougat cream into a saucepan.
Add the sugar and vanilla.
Bring to the boil.
Remove the cream from the heat and add the gelatin that you carefully strained to remove the water.
Mix the cream gently with a wooden spoon until the gelatin has melted.
Pour the cream into glasses or dessert glasses, leave to cool and then place in fridge for 4 hours.
Destone the apricots and cut in quarters, put in a salad bowl with the sugar and the vanilla seeds removed from the pod.
Méix, and leave to marinate for 1 hour.
Next, pour the marinated apricots and the syrup they have made into a saucepan and heat.
As soon as the mixture starts to boil, turn off the heat and leave to cool.
Before serving, remove the panna cotta from the fridge and put a 2 tbsp of apricot marmelade in each glass and sprinkle crushed pecan nuts over the top.
WHAT YOU NEED