Ingredients

1 3/4 lb firm-ripe apricots (9 large), chopped

1/2 cup dried apricots, chopped

1 cup sugar

For custard

• 3 teaspoons unflavored gelatin (from two 1/4-oz envelopes)
• 2 cups whole milk
• 5 large egg yolks
• 1/2 cup sugar
• 1 cup chilled heavy cream
• 1/8 teaspoon salt
• 2 teaspoons fresh lemon juice

For chocolate base

• 4 oz fine-quality bittersweet chocolate (not unsweetened), finely chopped
• 3 large eggs, separated
• 5 tablespoons sugar
• 1/4 teaspoon salt

Description

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