Recipe from Alfonso Iaccarino Photography by Michele Tabozzi   Ingredients for 4 portions: 12 apricots 5 cl whole milk 10 g lemon verbena 1 g  seeds extracted from a vanilla bean 2 cl almond milk 10 g almonds 50 g simple syrup ( 50% water/50% granulated sugar) 1 lemon   Peel 4 of the apricots, puree them with the lemon juice, the simple syrup and the vanilla. Pass the pulp through a fine sieve or chinois. Unite the whole milk and almond

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