Heat up at 60ºC the milk with the cream, sugar and scratched vanilla pods. Strain to take away the pods. Add the melted gelatin mass and reserve to the refrigerator overnight.
Heat up the puree at 60ºC, add the mixture sugar/agar agar and bring to a boil. Add the melted gelatin mass mixing well. Pour over a silicon mat forming a thin layer. When cold, with different size of flower cutter cut the jelly and reserve.
Mix well the pectin with the sugar. Heat up the fruit puree at 50ºC. Add in the mixture sugar/pectin stirring well. Bring to a boil, add the chopped and hydrated apricot, and bring to a boil for two minutes. Reserve in the refrigerator.
Make creme anglaise by cooking cream, milk, egg yolks and sugar at 84ºC. Add the melted gelatin mass, pass through the mixer, and pour gradually into the melted chocolate until perfect emulsion. Let crystallize into the refrigerator.
Dispose harmoniously the jelly flower all over the inside border of the glass. Heat up the panna cotta at 25ºC to soft it and pour a layer in the bottom. Let set in the fridge.In the center of the first panna cotta layer, garnish with some apricot comfit. Warm up to 25ºC the Nocciolato cream and pour over until covering the confit. Let set up in the refrigerator. Pour a second layer of panna cotta and let set up.Decorate the top with orange sable, some apricot comfit and Dobla's GEOMETRIC BUTTERFLY.