How to cook
Remove the pits from the apricots and put on the stove to boil with 1 1/2 cups water and 6 tbsp sugar; do set aside a few fresh apricots for decoration. After they've been boiled, strain the resulting compote.
Mash the fruits. For the yellow part you can use just the apricot paste. What I did was I used the clear part and 1 tbsp of the paste (I wanted it to look more transparent, so feel free to use the juice of 1 compote).
While the apricots are boiling, soak the gelatin in a little water to swell, then put it in a water bath to liquefy it. Add it to the still hot apricot syrup. Stir well and return to the stove for a few min. The mixture must not come to a boil.
After it cools, distribute it into glasses, place them tilted at an angle in the fridge. Use something to support them. Leave as is until the mousse hardens.
For the white part, put the cream in the pot, add the sugar, put on the stove on low until it starts to boil, stir periodically to prevent burning.
Once the cream starts to boil, take off the stove and in a thin trickle, while stirring nonstop, pour the milk and gelatin to it. Be sure to soak the gelatin and then liquefy in a water bath as described earlier.
Return the pot to the stove for a few min. but do not let the contents boil!
Distribute the panna cotta into the glasses with the now-hardened apricot mousse and leave in the fridge to cool well once again, for the white part to harden as well. Serve garnished with freshly chopped apricots.