APRICOT ORANGE AND RICOTTA MOUSSE

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 apple juice and 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 honey.