5 1/2 cups cream
1 1/2 cups milk
3 cups almonds, toasted and lightly crushed
2 cups sugar
6 gelatin sheets
3 cups yogurt
Braised Apricots:
1 pound apricots
1 quart simple syrup
1 cinnamon stick
5 cardamom pods
Combine cream, milk, almonds and sugar in a saucepan and bring to a boil. Remove from heat and let almonds infuse for 1 hour.
Soften gelatin in cold water.
Reheat milk mixture and add gelatin to dissolve. Strain.
Stir in yogurt and pour into molds. Chill.
Over low heat, braise the apricots in the simple syrup with the cinnamon stick and cardamom pods until tender. Cool in liquid.