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1. Heat the milk in the microwave oven; do not let boil. (This takes about 5 minutes.) Beat the egg yolks with ¼ cup sugar.
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2. Gradually beat in the hot milk. Cook in the microwave oven until thick (about 3 minutes). Do not let boil! Chill thoroughly.
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3. Bring the water to a boil in the microwave oven (about 3 minutes). Dissolve the gelatin in the water. Chill until thick and syrupy, stirring a time or two during the chilling process.
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4. Put the butter and almonds in a plate in the microwave oven and toast, stirring occasionally (this takes 5 to 7 minutes, usually). Chill.
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5. When the three items are well-chilled, whip the whipping cream until stiff. Beat the egg whites with the remaining ¼ cup sugar until soft peaks form.
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6. Mix the egg-milk mixture and the gelatin mixture with the almonds and almond extract. Carefully fold in the whipped cream and the beaten egg whites until well-blended. Do not over mix. Pour into serving dishes and chill.
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7. Put the apricots, sugar and lemon juice in a blender and puree. Chill. When ready to serve, pour the apricot sauce over the mousse and garnish with the cherries and sprigs of mint.
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TIP:
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If you don't have a blender, use a food mill or a potato ricer to puree the apricots.
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