EASY LEMON RICOTTA MOUSSE
Impress your guests with this easy lemon ricotta mousse served with tangy lemon curd.
Use electric beaters to beat the ricotta in a bowl until smooth. Add the crème fraîche, icing sugar and vanilla. Beat until thickened slightly. Fold in the lemon curd.
Spoon extra lemon curd among four 125ml (1⁄2 cup) serving glasses. Divide the ricotta mousse among the glasses. Place in the fridge for 2 hours or until firm.
Serve topped with the almonds and blueberries, and violets and mint (if using).