Peach Soufflée

Ingredients:

1 tin damascos

200 g chantillí

400 g heavy cream

400 g ricotta

3 tbsp unflavored gelatin

1 cotoots of apricot licor

3 egg white

150 g sugar

Preparation:

Place eleven damascos halves on the bottom of a mold.

Hydrate the unflavored gelatin in the apricot licor.

Mix of the heavy cream with ricotta.

Add the gelatin.

Stir the eggs whites on the verge of snow.

Add the sugar.

Incorporate the egg whites to the previous mixture in surrounding form.

Cut the leftover damascos in pieces.

Add them to the previous mixture and mix.

Spill the mixture on the mold withthe damascos halves.

Refrigerated for 2 hours.

Decorate and serve.