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1
Cook fresh and dried apricots with sugar in a 3-quart heavy saucepan over moderate heat, stirring frequently, until apricots are softened and mixture is syrupy, about 15 minutes.
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2
Cool 10 minutes and puree in a blender until very smooth (use caution when blending hot liquids).
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3
Force puree through a very fine sieve into a bowl, pressing on solids and then discarding them.
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4
Cool to room temperature.
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5
Sprinkle gelatin over 1/4 cup milk in a cup and let soften while preparing custard.
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6
Bring remaining 1 3/4 cups milk just to a boil in a heavy saucepan and remove from heat.
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7
Whisk together yolks and sugar in a bowl, then add hot milk in a slow stream, whisking.
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8
Pour custard into heavy saucepan and cook over moderately low heat, stirring constantly, until slightly thickened and an instant-read thermometer registers 170F (do not let boil).
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9
Add softened gelatin to hot custard and whisk until dissolved.
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10
Whisk custard into apricot puree and cool at room temperature, stirring occasionally, about 1 hour.
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11
Chill, covered, stirring occasionally, until custard is the consistency of raw egg whites, about 2 hours.
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12
Preheat oven to 375F.
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13
Remove side of a 24-centimeter (9- to 9 1/2-inch) springform pan, then butter bottom and dust with flour, knocking off excess.
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14
Lock springform side around bottom.
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15
Melt chocolate in a double boiler or a small metal bowl set over a saucepan of barely simmering water, stirring occasionally, and remove top of double boiler or bowl from heat.
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16
Beat yolks and sugar with an electric mixer at high speed until mixture is thick, pale, and forms a ribbon when beaters are lifted, about 6 minutes with a standing mixer or 12 minutes with a handheld.
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17
Beat in chocolate until just combined.
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18
Beat whites with salt in another bowl using cleaned beaters until whites just hold soft peaks.
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19
Stir one fourth of whites into chocolate mixture to lighten, then fold in remaining whites gently but thoroughly.
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20
Spoon batter into springform pan, spreading it evenly, and bake in middle of oven until chocolate base is springy to the touch, 10 to 12 minutes.
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21
Cool in pan on a rack.
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22
Beat cream with salt in a bowl using cleaned beaters until it just holds soft peaks.
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23
Gently fold cream and lemon juice into custard and pour over chocolate base in springform pan.
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24
Chill bavarois, covered with a large inverted plate, until set, at least 10 hours.
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25
Run a thin knife around edge of pan and remove side.
