In 75 ml. water to dissolve gelatin. Leave to swell. Then dissolve in a water bath (do not boil). Apricots wash. Then pour 200 ml of boiling water, add sugar (I had a very sweet "honey" dried apricots, so that 1 table. spoon more than enough), cognac and cook over medium heat for about 15-20 minutes.

The finished dried apricots along with the broth, grind in a blender to puree state.

To whip the cream. At the end of whipping add the sugar and vanilla sugar (quantity of sugar to better navigate "to taste").

The apricots add 2\\\\\\\\3 gelatin, and 1\\\\\\\\3 to leave for cream. In kremanki (glasses) to put dried apricots, mixed with gelatin and remove for 10 minutes in the refrigerator. The remaining gelatin gently put into the cream. Then on top of dried apricots to put a creamy gelatinous mass.

Put into the refrigerator for 2 hours. Decorate as desired with grated chocolate....