Ricotta with Apricots, Orange Flower Water and Chocolate  Add/Read Comments

Not convinced this one works that well. Perhaps the apricots were over-cooked and too dry but they ended up quite claggy so when combined with the heavy ricotta the overall dessert was heavy and hard work to consume. Perhaps the serving was too large? Contemplating having another go but replacing the ricotta with mascarpone and whipped cream...

Ricotta with Apricots, Orange Flower Water and Chocolate (serves 4)

• 250g dried apricots


• 100ml fresh orange juice


• 1 tbsp orange blossom honey


• 1 tbsp orange flower water


• 500g ricotta


• 25g dark 70% chocolate


• Chopped pistachio nuts to garnish

Place apricots in a pan with the orange juice and honey. Cover and simmer until the apricots are tender. Cool a little. Tip into the blender with the orange flower water and use the stir button until smooth. Layer the apricot purée and ricotta into glasses and shave the chocolate over. Top with the pistachios.