Heat the double cream in a small saucepan with the split vanilla pod.
Remove from heat once boiled and add the condensed milk.
Squeeze the gelatine dry, add it to the cream, and stir to dissolve.
Stir in the buttermilk once the cream cools to near body temperature.
Remove the vanilla pod and scrape the seeds back into the mixture.
Pour into four 8-10cm ramekins and refrigerate for at least four hours.
Preheat the oven to 190°C.
Halve and stone the apricots, then roll them in lemon juice.
Place apricots skin-side down in a dish with 50ml water, remaining lemon juice, orange juice, and peels.
Sprinkle with sugar, cover with foil, and bake for ten minutes.
Transfer the fruit to a plate and boil the remaining juices in a pan to create a syrup.
Turn out the pannacotta onto plates and serve with apricots, syrup, and biscotti.