For the apricot raspberry dream, halve and pit the apricots. Peel the ginger and grate finely. Set aside a few raspberries for the garnish.
Put remaining berries with all other ingredients (still without Blanc battu) in a hand blender and puree finely. Whip the low-fat curd with a little mineral water to make a creamy mixture and stir in.
For the garnish, alternate the raspberries with lemon balm leaves on skewers and place them over the glasses.