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Apricotta Mousse

Serves 6


  • 250g Australian smooth ricotta cheese
  • 300ml Australian apricot yogurt
  • 2 tablespoons caster sugar
  • 1 x 425g can apricot halves, drained and juice reserved
  • 1 tablespoon gelatine
  • 8 plain sweet biscuits, crushed
Download Recipe (PDF)


  1. Beat ricotta, yogurt and sugar together until well combined. Heat 1/2 cup of reserved apricot juice and add gelatine, stirring until dissolved. Fold into ricotta mixture. Add biscuits and combine. Pour into 6 dessert dishes and refrigerate until set.


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