Wash and slice all the fruit, drain and dry the Bocconcini Leaf.
Lay out a double layer of cling wrap. Open and lie down the sheet of mozzarella on top of the cling wrap. Place all the fruit on the Bocconcini Leaf making your favourite style. We choose to keep the fruit separate but you are more than welcome to mix it up.
With the help of the cling wrap roll the Bocconcini Leaf into a tight cylinder. Wrap tightly it in the cling wrap and tie off the extra wrap on both ends to make a ‘mozzarella Christmas cracker’ shape and place it in the fridge.
In a stand mixer, add ricotta, lemon & lime zest, 5 drops bitter and the stevia sugar. Mix till the mixture is smooth and luscious.
Take the mozzarella roll out of the fridge, cut in slices 2 cm thick and carefully remove the cling wrap. Serve it on a plate using the mousse a dipping sauce.