410g can apricot halves
 2 tablespoons clear honey
 250g ricotta cheese
 150ml cream
 Make up 1 x lemon jelly as per packet
 directions
 
 

Drain the can of apricot halves and reserve the juice.   Place the apricots in a food processor (keep
two for decoration). Add the clear honey and ricotta cheese. Whiz together until smooth.   In a large bowl, whisk the cream until thick.  Add the apricot mixture and stir together until evenly mixed.  Make up the 1 lemon jelly but use only 350ml liquid. Use enough boiling water to dissolve the jelly then top up the required amount with the juice from the apricot can.   Set aside until cold and starting to thicken.                       Gradually stir the apricot mixture into the thickened jelly, spoon into glasses or serving dishes and chill until set.   Decorate each serving with whipped cream, chopped nuts, the chopped reserves apricots
and a drizzle of honey.   Accompany with dessert biscuits.