Halve the apricots, remove the stones. Slice 4 apricots, mash the remaining apricots to puree.
Boil the puree for 5 minutes, adding 6 tablespoons of the apricot syrup, a half of the lemon juice and 2 tablespoons of sugar. Add 2 teaspoons of zest, apricot slices, pour in the liqueourr and stir up. Leave the sauce to cool.
Separate yolks from whites, whisk the yolks with the remaining sugar and salt, stir in the curd.
Mix starch with cream, add the remaining lemon juice and zest, whisk the mix. Add whipped cream and starch with sour cream to the cottage cheese mixture, mix and stir in the beaten up egg molds. Cook in a water bath for 45 minutes at 360oF (180 °С).
Serve dressed with the apricot sauce, frosted with powdered sugar and topped with mint leaves.
