Stir the gelatin into the water and let it sit for 5 minutes until it forms a thick gel. Microwave for 8–10 seconds until it becomes a clear liquid.

In a blender or using a hand mixer, combine the ricotta cheese, Greek yogurt, apricots, raspberries and vanilla. Once the mixture is smooth and homogeneous, pour in the liquid gelatin while blending to ensure it is perfectly incorporated. Divide the pudding evenly into two ramekins. Refrigerate for 2 to 3 hours until firm.

Serve with a few extra raspberries and chopped apricots for a fresh burst of flavor and a beautiful presentation. Enjoy!