Panna Cotta with Apricot Sauce

Ingredients: 1 oz. amaretto liqueur,1 lb. apricots, pitted and coarsely chopped (I find it unnecessary to peel apricots, the skins are very tender),1 1/2 t. unflavored gelatin,2 1/4 cups heavy cream,3/4 cup Milk,pinch of salt,1/2 cup sugar,1 vanilla bean, slit lengthwise
Instructions:

1. Prepare the panna cotta: In a medium saucepan, add the milk and then sprinkle the gelatin powder over the top.
2. Let sit for 10 minutes to rehydrate the gelatin.While the gelatin sits, make an ice bath by filling a large bowl with about 2 cups of ice cubes and about 2 cups of cold water, set aside. Measure the cream into a liquid measuring cup or pitcher. Using a sharp knife, cut a slit lengthwise down the vanilla bean and scrape the tiny black seeds from the inside, add the seeds and the pod to the heavy cream and whisk to combine.
3. Heat the milk/gelatin over high heat, stirring constantly, until the gelatin is dissolved and the temperature registers 135 degrees on an instant-read thermometer, about 1 1/2 minutes.
4. Remove from the heat add the sugar and salt and stir until the sugar is completely dissolved.Slowly add in the cream and vanilla, stirring constantly, then transfer the panna cotta mixture to a bowl and set in in the ice bath.
5. Let sit, stirring frequently until the temperature reaches 50 degrees. Strain the panna cotta through a fine-mesh strainer and divide evenly between ramekins or serving glasses. Refrigerate until set and chilled, about 4 hours.

Source