Airy Stone Fruit Pudding
6,3 / 10
ready in 3 h. 35 min.
Place the icing sugar, apricot flesh and lemon juice in a saucepan. Cook over a medium heat for a few minutes until softened.
Pulse in a food processor until smooth, then press through a sieve into a clean bowl.
Pulse the ricotta in a clean food process until light and fluffy.
Whip the cream in a clean mixing bowl until soft peaks form. Fold in the ricotta then the apricot puree until smooth.
Spoon into serving glasses, cover and chill for a few hours.
When you are ready to serve the mousses, garnish each with 3 raspberries before serving.