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Gluten-free and sugar-free Apricot Mousse

Peel 8 units of apricots, cut them in half and remove the stone.
With the help of a hand blender, crush the apricots together with a little lemon juice. We reserve.
Remove the gelatin sheets in cold water.
Heat a quarter of the apricot puree in a bowl. Off the heat, add the gelatin sheets (well drained) and mix well
Transfer the mixture to a bowl and mix it with the rest of the apricot puree. We reserve.
We mount the cream with the help of some whisk rods.
Mix the apricot puree with the whipped cream (with soft, enveloping movements) and place in a pastry bag.
In individual glasses, place a Gluten-Free and No Added Sugar Chip Choc cookie in the base. On top we put a little of the homemade apricot mousse and keep it in the fridge for a minimum of 2 hours.
Meanwhile, we peel the rest of the apricots, remove the juice and cut them into thin strips.
In a frying pan, sauté the apricot strips, together with a sprig of rosemary, over medium heat (without oil or sugar) for a couple of minutes. Remove the rosemary sprig and let it cool.
We retrieve the small glasses from the fridge and finally add a few pieces of sautéed apricots. We serve.