Drain the apricots, reserving 10 cl of syrup. Set aside 9 mumps, mix the rest. Put the gelatin sheets to soften in cold water.
Bring the milk to the boil with the half vanilla pod, opened and scraped, let infuse for 5 minutes covered, then remove the vanilla.
Whip the egg yolks and powdered sugar until the mixture whitens, then dilute with the boiling milk. Cook until thickened, stirring constantly and without letting it boil. Off the heat, add the drained gelatin and the apricot purée.
Whip the very cold whipped cream. Add it to the cooled preparation.
Dip the halved cookies in the reserved syrup flavored with amaretto. Arrange them on the sides of a charlotte mould. Pour in the preparation and store in the refrigerator overnight.
Unmold when ready to serve. Decorate with apricot halves and sprigs of lemon balm.
In this season, you will find fresh apricots, choose them very ripe and poach them in a syrup. You will find a clear taste difference.
