Place the icing sugar, apricot flesh and lemon juice in a saucepan. Cook over a medium heat for a few minutes until softened.
Pulse in a food processor until smooth, then press through a sieve into a clean bowl. Pulse the ricotta in a clean food processor until light and fluffy. Whip the cream in a clean mixing bowl until soft peaks form. Fold in the ricotta then the apricot purée until smooth.
Spoon into serving glasses, cover and chill for a few hours. When you are ready to serve the mousses, garnish each with 3 raspberries before serving.
*This pudding is very rich and indulgent, so shouldn't be eaten too often. But it's perfect for those special occasions.