|Apricots||1 Pound (500 Gram)|
|Lemon||1⁄2 , juice and rind|
|Gelatin||1 Tablespoon (1 Envelope)|
|Water||45 Milliliter (3 Tablespoon)|
|Eggs||3 , separated|
|Sugar||100 Milliliter (6 Tablespoon)|
|Apricot brandy||45 Milliliter (3 Tablespoon)|
|Whipping cream||2⁄3 Cup (10.67 tbs) (150 Milliliter)|
|Half and half||2⁄3 Cup (10.67 tbs) (150 Milliliter)|
|Flaked almonds||1 Tablespoon|
Wash the apricots and place them in a small saucepan with the 1 Tbsp. (15 mL) water, pieces of lemon peel and the 4 Tbsp. (60 mL) sugar.
Cover and simmer just until the apricots are tender.
Discard the lemon peel pieces and the apricot stones.
Puree the apricots in a food processor fitted with a steel blade or with a hand held mixer such as a "Multipractic".
Dissolve the gelatin with the remaining water in a small bowl over a pan of hot water or in the microwave.
Beat together the egg yolks, 6 Tbsp. (100 mL) sugar and lemon juice in the top of a double boiler over medium heat.
Beat continually until they are thick and pale.
Remove from the heat and blend in the apricot puree, the dissolved gelatin and the apricot brandy.
When this mixture is well combined, refrigerate until it just begins to set and is the consistency of unbeaten egg white.
Beat the egg whites until stiff.
Beat the 2 creams until they form soft peaks.
Fold all of the egg whites and 3/4 of the cream into the apricot mixture and spoon into dessert glasses or into a glass serving bowl.
Refrigerate until completely set.
Just before serving, decorate the top with the remaining whipped cream and flaked almonds.