1. Drain peaches; set aside. In top of double boiler, combine 1/4 cup of sugar and gelatin. 2. Add egg yolks and beat until light and frothy. 3. Add salt and milk. Cook over simmering water until mixture forms a custard thick enough to eat with a spoon. 4. Whirl Ricotta in a food processor or blender until smooth. 5. Stir into custard mixture with lemon juice, peel and vanilla. 6. In large bowl beat egg whites until stiff peaks form using remaining 1/2 cup sugar. 7. Fold custard into egg whites. 8. Pour into 9-inch spring-form pan. 9. Arrange peaches cut side down. 10. Cover and refrigerate at least 4 hours. 11. Unmold. 12. Crush gingersnaps and sprinkle on top of cake. ---------------------------------------------------------------------------
Nutrition
Ingredients
