Goat Cheese Cream with Baked Apricots

For the goat cheese cream: Cut the vanilla bean in half lengthwise and scrape out the seeds with a sharp knife. In a bowl, beat vanilla bean seeds with the goat cheese, 40 grams (approximately 3 tablespoons) of the powdered sugar, and the lemon zest.

Soak gelatine in a bowl of cold water until softened, about 10 minutes. Squeeze the excess moisture from the gelatine. In a bowl, beat the cream with 30 grams (approximately 2 tablespoons) of the powdered sugar until stiff. Stir the gelatine into the goat cheese mixture. Gently fold in the whipped cream. Divide the mixture between 125 ml (approximately 1/2 cup) ramekins. Refrigerate until set, about 4 hours.

Rinse the apricots, cut in half, remove pits and slice. Sprinkle with 30 grams (approximately 2 tablespoons) of the powdered sugar. Add the apricot liqueur and stir to combine. Allow to sit for 1/2 hour. Grease an ovenproof dish with 1 teaspoon of the butter. Add the apricots to the dish, dust with the remaining powdered sugar. Top with the remaining butter pieces. Bake in a 220°C (approximately 430°F) oven for 12 minutes.