Sugar syrup to the apricots form and crush them. Beat the egg yolks with the sugar and vanilla sugar to a light, thick cream. Mix with the apricot puree and the Grand or Apricot Spirit Marnier.
Soak the gelatin in cold water. When it has collapsed, place it in a small pan, dripping wet, and heat until it is liquid. Then add a few spoonfuls of apricot cream, stir well and only now mix with the remaining cream.
Refrigerate until the puree begins to set at the edges. Whip the cream until stiff and stir it in. Chill the mousse for at least 120 minutes.
Crush the raspberries with the sugar. Serve with the mousse.
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