Ingredients
Topping
Method
1.Line a 27cm x 18cm slice pan with baking paper. Place biscuits in a food processor along with the almonds and pulse until they resemble crumbs. Mix in the melted butter, then press into the base of the prepared pan.
2.Place ricotta, icing sugar, lemon juice and rind in a bowl and beat until smooth.
3.Mix 1 tbsp of gelatine with 1/4 cup cold water in a small heatproof bowl and leave for 2 minutes until spongy. Heat a small amount of water in a saucepan until simmering, then remove from heat. Sit the bowl in the water until the gelatine is liquid. Pour the gelatine into the ricotta mixture and combine.
4.Pour the ricotta filling over the biscuit base and refrigerate for 30 minutes.
5.To make the topping, blend apricots and icing sugar in a food processor until smooth. Place 1/4 cup of cold water in a heatproof bowl and mix in gelatine. Leave until spongy. Place gelatine in a saucepan of hot water until liquid and then mix with the apricots.
6.Pour topping over the ricotta and refrigerate overnight.
While you can use other types of fruit, don’t try pineapple as it will prevent the jelly from setting.
Note
