We must start with fruit. Apricots Wash, cut in half, remove the seeds, put in a bowl or directly into the processor bowl and sprinkle with 1 tablespoon sugar. Leave for 2-3 hours. Then, turn the blender using fruit puree.
Gelatin should be soaked in cold boiled water for about 40-60 minutes until the swelling or according to package directions.
Mix both types of cream with 2 tablespoons sugar, vanilla (vanilla sugar can be replaced, or a pinch of vanilla) and honey in a small saucepan. Honey can take any, to taste, but I prefer the flower. Put on the stove and bring to a boil. Once the mixture boils, remove it from the heat and pour into a gelatin (or vice versa, add the gelatin to the cream-honey mixture). Stir until it is completely dissolved on.
Prepare molds and a la carte at the bottom of each put 2 teaspoons of apricot puree (or puree evenly divide all between the amount of kremanok). Top poured creamy jelly and leave at room temperature for about 20 minutes.
Sprinkle with ground nuts to taste and desire (perfect walnuts, almonds) and put into the refrigerator until completely pour creamy mass for 4-5 hours (or better, of course, at night).