Mousse of ricotta with prunes and mandarin

Press out 2 mandarins. Peel the other 2 mandarins with a sharp knife to the flesh. Cut them each into 6 slices.

Puree the prunes with the port in the food processor to a fine puree. In a bowl, stir the ricotta with the mandarin juice and the sugar. Fold the plum puree through and spread the mousse over 4 small glasses or bowls.

Divide the slices of mandarin over the mousse. Put the glasses in the refrigerator and let the flavors withdraw in about 1 hour.