1/3 cup sugar
1/4 cup water
2 tsp gelatine
In a small pot, combine sugar and water and place over low heat, stirring until dissolved.
Remove from heat and sprinkle the gelatine over the top. Set aside to cool.
In a food processor, puree feijoas, then add the gelatine mixture and ricotta and process briefly or stir to blend.
Pour the mixture into individual glasses and refrigerate for at least six hours.
Crumble the nougat in a food processor (or chop into small pieces), sprinkle over the mousse and serve.