Boil milk and butter. Remove pot from cooking plate. Stir in semolina and put pot back on cooking plate. Heat up the mass for 1-2 minutes. Crack an egg and immediately stir it into the hot semolina mass. Add bit by bit sugar, lemon zest, curd and cranberries. Let it soak for 30 minutes.
Mold with your moistened hand dumplings out of mass about the size of an apricot. Put dumplings into hot, but not boiling, lightly salted water and let it rest for 10 minutes. Take out dumplings with a skimmer and drain them. Grease gratin dish and put dumplings into it.
Chop walnuts. Mix them with breadcrumbs. Sprinkle dumplings with the mixture. Spread flakes of butter over dumplings. Bake in preheated oven at 180 degrees C (gas: level 2-3, fan oven: 160 degrees C) for about 20-25 minutes.
Drain apricots through a sieve (catch juice). Precision-cut apricots. Boil cranberry juice in a pot. Whisk cornstarch with a little cold water. Stir cornstarch into cranberry juice and bring it to a brief boil. Add apricots and cranberries. Serve gratin with the stewed fruit.