Apricot foam on the bottom of speculos

Ingredients :
for 8 glasses (the size of a glass jar of milk)

     500g of ripe apricots
     60g caster sugar
     8 spéculos
     4 chipmunks natures
     2 sachets of vanilla sugar
     4 half sheets of gelatine or 1 packet of agar

preparation:

     Pit the apricots and go to the mixer or blender to obtain a fine purée. Soak the gelatine leaves in a bowl of cold water.
     Put the apricot puree in a saucepan with 60g of sugar and heat over low heat, stirring occasionally, until the appearance of the first bubble.
     Squeeze the gelatine leaves and add them to the pan containing the hot sauce. Whisk together slightly to dissolve the gelatin.
     Put a spéculos in the bottom of each glass with a knife or scissors to make big broken biscuit. Pour into each glass a tablespoon of apricot coulis on spéculos pieces. Put the glasses in the fridge and the saucepan containing the remaining grout.
     Beat the three chipmunks for a whisk cream, add the sachets of vanilla sugar, then gently fold in the rest of the puree begins to take.
     Fill each jar apricot mousse this
     When ready to serve, decorate the top of the glasses, a lightly scented cream with a pinch of licorice powder. or simply almonds.