Apricot souffle

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Apricot souffle

14 de Junho de 2010 Dessert Recipes

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Preparation

place eleven apricot halves in the bottom of a removable pan. hydrate the unflavored gelatin in the apricot liqueur.

we mix the whipped cream with the ricotta, add the gelatin.

beat the whites until stiff, add the sugar.

add the whites to the previous mixture in an enveloping way.

cut the remaining apricots into squares and add them to the previous mixture and mix.

pour the mixture over the mold with the apricot halves in the bottom.

refrigerate for two hours and then unmold the dessert upside down. decorate and serve.