APRICOT, HONEY AND YOGURT MOUSSE WITH BLUEBERRY TOPPING

Preparation Method :

• In a large bowl, whip cream until thick. Process the apricots with honey and ricotta until smooth. Add to the whipped cream and stir until evenly mixed.
• Lemon Jelly: Prepare according to package instructions. Use enough juice from apricot can. Set aside until jelly starts to thicken.
• Gradually stir apricot mixture into thickened gelatin. Spoon the gelatine into the serving dishes and chill until set.
• Decorate each mousse with a spoonful of blueberry compote, scatter of chopped nuts and chopped reserved apricot halves. Drizzle with honey.
• Blueberry Compote : Simmer the blueberries with orange juice in a covered pan until blueberries turn soft.
• Mix arrowroot with cold water and stir into berries.
• Heat gently until sauce thickens, stirring occasionally. Allow to cool.