Vegan Panna Cotta with Flambéed Apricots

INSTRUCTIONS

• 1
  Mix coconut milk together with sugar and agar.
• 2
  Slit the vanilla bean lengthwise and scrape out its seeds with a knife, then add them along with the pod to the coconut milk and bring to a boil. Once the milk starts boiling, turn off the stove and let the vanilla bean infuse for another 20 minutes. Then squeeze the juice from half a lime. After twenty minutes, remove the pod from the milk and pour the liquid into prepared glasses.
• 3
  Halve the apricots and arrange them cut-side down in a pan, add star anise, and sprinkle with sugar.
• 4
  Once the sugar dissolves, add vegan butter and let it melt.
• 5
  Then add a large shot of vodka and ignite it. Once the alcohol burns off, let them sauté together in the pan for about 2 more minutes.
• 6
  Transfer the apricots with the sauce to a blender and blend until smooth.
• 7
  Pour the apricot sauce over the cooled Panna Cotta and garnish with herbs.