Last Thursday, my sister has taken four decades to celebrate a big pink peach, a peach Bavarian easy to do and very effective. Until recently, the Bavarian terrified me, now, thanks to Julie, attended the forum and coquinaria wonderful cook, I took courage and slowly I'm getting better. This recipe is Marialetizia, whose invitation to visit the site to complete I should have put some cookies all around the cake but I have not had time, I also exaggerated with isinglass, a small weakness. Here is the recipe BAVARIAN CRUST
250 grams biscuits (including, if desired, 50 g amaretti)
80 g butter 4 peaches
400 ml cream 150 g sugar 10 g gelatine
Chop the biscuits granules, melt butter, add it to the biscuits and put this mixture on the bottom of a tin roof, covered with parchment paper, so as to create a base of biscuits. Put in freezer to cool. Blend finely peeled peaches with sugar until they are mush liquid, after having made her soak in water for 15 minutes, heat the jelly in a little chopped peaches, not let it boil, when it is dissolved add the rest of the peaches. When gelatin begins to pull add the whipped cream steady, first a couple of spoons, then the rest. Slide the base of biscuits on a platter, put the ring around the cake pan covered with a strip of parchment paper, pour in spoonfuls of the mixture over the biscuit base, level and put in refrigerator for 6 hours before serving. Garnish with fruit and biscuits or ladyfingers cigarette on the edge of Bavaria.
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