Bring the milk with half of the sugar and the aniseed to the boil and let it steep for ten minutes, covered. Mix the eggs well with the remaining sugar, a pinch of salt and the starch. Add the warm milk, stir well again and pour back into the pot through a sieve. Soak the gelatine in cold water.

Bring to the boil over medium heat, stirring constantly, and cook for another minute. Pour into a bowl, add the chopped couverture and the pressed gelatine and stir well. Cover with foil and let cool down to room temperature.

Then stir again until smooth and fold in the whipped cream, pour into dessert glasses and let set in the refrigerator for at least 3 hours.

Finely dice the soft apricots. Bring the wine to the boil together with the ouzo, add the apricots, simmer for a minute, then pour into a container and let cool down completely.

Pour the ouzo apricots over the aniseed cream and serve.