Soak the gelatin. Slice open the vanilla pod lengthways, scrape out the pulp. Boil both with cream, 75g sugar and lemon zest. Simmer for about 25 minutes, stirring again and again. Remove the pot from the oven. Remove the vanilla pod and lemon peel.
Dissolve the gelatine in the hot cream. Rinse 4 molds with cold water. Pour in the cream and cool for 5-6 hours.
Blanch the apricots, rinse in cold water and peel them. Halve the fruits, stone them, puree and pass through a sieve. Simmer the puree with 50 g sugar and lemon juice for approx. 5 minutes.
Fold in the brandy and congac, leave to cool. Dip the molds briefly in hot water and turn them onto plates.
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