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1
Set up a bowl of ice water.
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2
Bring a saucepan of water to a boil.
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3
Blanch the peppermint for 15 seconds, drain, and shock it in the ice water.
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4
Drain again and squeeze all the water out of the mint.
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5
Put the mint in a blender with the simple syrup and the 6 tablespoons water.
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6
Blend at high speed for at least 1 minute to make a smooth puree.
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7
Strain through a fine strainer, pressing hard on the solids to get out all the mint syrup.
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8
Put about 2 tablespoons of the mint syrup in a small glass bowl and sprinkle the gelatin over the top.
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9
Let sit for at least 1 minute to soften.
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10
Microwave for 30 seconds or heat gently in a saucepan until melted.
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11
Add the gelatin to the rest of the syrup and mix well.
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12
Divide the gelee among four 6-ounce ramekins, six 4-ounce custard cups, or 8 small glasses and refrigerate until set, at least 2 hours.
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13
(For the photograph, I poured the gelee into tall shot glasses and leaned them on their sides in an egg carton while the gelee set.)
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14
Mix the sugar and gelatin together in a small bowl.
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15
Put the apricot puree, milk, and cream in a small saucepan and bring to a boil over medium heat.
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16
Turn off the heat and whisk in the sugar and gelatin, stirring for at least 1 minute.
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17
Let the panna cotta mixture cool to room temperature.
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18
Pour the panna cotta over the peppermint gelee, dividing it evenly and leaving a little room at the top of each.
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19
Refrigerate overnight to set.
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20
Spoon a layer of apricot sauce over the panna cotta and garnish with some mint, if you want.
