Almond Mousse, Peach and Caramelia

Name: Almond Mousse, Peach and Caramelia
Ingredients: 75 g Eclat D’or wafer crumbs; 30 g Dried apricot, diced; 100 g Valrhona Ivoire white chocolate, 35%, melted; 75 g unsalted butter, melted; 250 g peach, diced (fresh); 250 g peach, diced (fresh); 1 vanilla bean, split and scraped; 80 g apricot purée; 6 g invert sugar; 6 g glucose; Valrhona Caramélia milk chocolate caramel, 36%; 7.5 g silver gelatin sheet; 147 g whole milk / full fat milk; 147 g whole milk / full fat milk; 98 g Valrhona almond praliné, 70%; 42 g granulated sugar (US); 189 g heavy cream / double cream (whip to soft peak); 189 g heavy cream / double cream (whip to soft peak); Fresh apricot slices; Edible gold leaf