Ingredients
For the apricots
1 orange, zest and juice only
30g/1oz caster sugar
3 cardamom pods, cracked
85g/3oz dried apricots
dash hot water
For the mousse
55g/2oz ricotta
30g/1oz caster sugar
½ lemon, zest only
110ml/4fl oz double cream
squeeze lemon juice
mint sprig, to garnish
Method
1. To make the apricots, heat the orange juice, zest, sugar, cardamom and hot water in a pan. Add the dried apricots and simmer gently for 6-8 minutes.
2. For the mousse, mix the ricotta, sugar and lemon zest in a bowl.
3. In a separate bowl, whip the cream with the lemon juice until thickened. Fold the cream into the ricotta mixture.
4. Place a chefs' ring onto a serving plate. Spoon the lemon mousse into the ring and smooth off the top.
5. Briefly heat the ring using a blow-torch and carefully remove the ring.
6. Spoon the poached apricots around the lemon mousse and garnish with a sprig of mint. Serve.
