Ricotta and Peach Flan

Ricotta and Peach Flan

Ingredients:
* 250 gr sweetened shortcrust pastry
* 500 gr Ricotta cheese
* 75 gr caster sugar
* 2 oranges (grated)
* 3 eggs (whisked)
* 150 ml double cream (whisk)
* 2 fresh peaches (peel, slice)
* 1 tsp sugar
* 3 tbsp sour cream

Way to make it:
1. Roll out sweetened shortcrust pastry, line a deep flan tin and blind bake to 30 minutes or so.

2. Meanwhile add Ricotta cheese, caster sugar, the grated zest of two oranges and three whisked eggs.

3. Whisk double cream until soft peaks form, then fold gently into the cheese and egg mixture.

4. When the pastry is ready, arrange the slice peaches in the bottom, pour the cheese mixture over and bake moreover 45 minutes.

5. After that leave the flan to cool for about one hour. When the flan compltely cold, mix a tsp of sugar with three tbsp of sour cream and either spread this over the top or serve as an accompaniment. Decorate the flan with more peach slices and serve.