For the curd mousse, slowly heat the egg yolks, 100 g sugar, milk and lemon zest while stirring constantly, but never allow to boil.
Stir in the soaked gelatine and dissolve. Mix the curd with this cream, refrigerate and stir occasionally.
When the mixture begins to set, whip the whipped cream until firm and fold it in. Put the mixture in the refrigerator for about 5 hours.
Boil 150 g sugar to syrup and let cool. Mix the apricots with the syrup and vanilla sugar.
Pour some sauce onto each plate, cut out large dumplings from the curd mixture with a tablespoon and place them on the sauce.
Serve the curd mousse cold.