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1
Blitz the Amoretti biscuits to a fine crumb and put 1 tsp into the bottom of six small serving glasses.
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2
Drizzle with a tsp of Grand Marnier.
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3
Pour the double cream into a mixing bowl and whip with the icing sugar until semi firm peaks form.
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4
Add the vanilla bean paste and orange zest.
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5
Once whipped, add in the goat's cheese and beat until smooth and slightly aerated.
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6
This can be done easily with an electric whisk.
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7
Place 2tbsp of the cream and French goat's cheese mix on top of the Amoretti biscuit crumbs.
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8
Sprinkle with more Amoretti, top with another 2 tbsp of the cheese mix and finish with a final layer of the biscuit crumb.
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9
Place into the fridge to set while you poach the apricots.
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10
To poach the apricots, pour the sugar and the water into a small saucepan along with the split vanilla pod and cinnamon stick.
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11
Bring to the boil and simmer for 10 minutes before adding the halved apricots and cook for 5-10 minutes until tender, but not falling apart.
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12
Leave the apricots to cool in the syrup before removing them.
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13
Remove the skins if they look like they will come off easily.
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14
Strain the syrup and keep until you're ready to serve
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15
When ready to serve, heat the apricots in the strained syrup and place next to the set cheese dessert and drizzle the apricots with a little of the syrup.
