Clean the apricots and cut them in halves. Arrange them in a baking dish, sprinkle them with sugar, wrap them with baking paper and put them in a preheated 356°F (180 °C) oven for 10-15 minutes. When ready, puree them.
Mix the gelatin with water and leave it for 15 minutes to swell. Then add the alcohol to it and dissolve it in a water bath. Add the gelatin to the fruit puree and mix. Allow the mixture to tighten in the refrigerator. Beat the egg white into snow and add in the vanilla sugar. Beat the cream with sugar as well.
Add the egg white and cream carefully to the fruit mixture and stir. Distribute the mousse into dessert bowls and let them sit for 3 hours in a refrigerator, before serving.