Soak gelatine in cold water. Whip the cream until stiff. Mix quark, 150 g sugar and liqueur. Squeeze the gelatine and dissolve. Stir in 1-2 tbsp. quark, then stir the gelatine mixture into the remaining quark. Fold in the cream. Pour into 8 small moulds (each containing approx. 125 ml), cover and chill for approx. 5 hours
Wash apricots, grate dry, halve, stone and cut into slices. In a saucepan, boil 200 ml water with 100 g sugar. Add the apricots and simmer for 1-2 minutes. Pour the apricots into a bowl and let them cool down
Hold the moulds with the mousse briefly in hot water and turn them over onto dessert plates. Arrange the apricots with the stock on top and serve
waiting time 4 1/2 hours