Pit the apricots and slice them into small cubes. Place them in a pot with a little bit of water, the cinnamon stick and cloves. Bring it briefly to a boil for a minute. Remove it from the heat and let it cool. Sweeten the compote with honey. 

To make the mousse, cream the heavy cream with 2 tbsp of icing sugar, until it is just soft and creamy, then stir in curd cheese.

To make the crumb topping, roast the ground almonds in a non-stick pan with a tablespoon of honey.

Fill the glasses with a layer of mousse, followed by a layer of compote. Add another layer of mousse and top it off with the almond crumb topping. Keep refrigerated until ready to serve.