FOR THE TOPPING

Using a food processor blend strawberries until smooth. Taste for sweetness, if they are ripe you shouldn't have to add a sweetener

Then add ricotta cheese and blend until creamy

In a separate bowl beat the cream until small peaks form

Gently fold the whipped cream into the strawberry mixture

Spoon the mousse into serving bowls and chill

FOR THE TOPPING

In a small saucepan whisk together water and tapioca. Add blackberries and agave and bring to a boil. Cook for 2 – 3 minutes over medium heat or until sauce thickens.

Transfer to a blender and blend until smooth, and then chill.