APRICOT, MAPLE AND RICOTTA MOUSSE

Preparation Method :

• In a large bowl, whip cream until thick. Process the apricots with maple syrup 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 double cream, scatter of chopped nuts and chopped reserved apricot halves. Drizzle with maple syrup.