Peaches in basket

INGREDIENTS for 8 PERSONS 4 peaches, a box of pasta brick, 50 g butter, 30 g of almonds, 30 g of icing sugar, 50 g sugar, a stick of vanilla, 2 gelatin sheets, a few leaves of lemon verbena.

Soak the gelatin sheets in a bowl filled with cold water to help loosen for approximately 20 minutes.

Peel the peaches and cut the flesh into slices.

Place in a saucepan with the sugar, the leaves of lemon verbena and vanilla stick bisected lengthwise: Bake 10 minutes until peaches are well kept.

Then remove from heat and pour the cooked peaches juice in a bowl.

Wring well now softened gelatin, add peaches and juice mixed with care so that the gelatin dissolves well, then filtered.

Preheat oven to 150ø.

In a bowl mix the icing sugar with almonds.

Prepare baskets of pasta brick placing pasta sheets previously anointed with melted butter in 4 moulds for tartelletta, parrying the edge of excess dough.

Sprinkle with the sugar and almond mixture and Bake 10 minutes in the oven already warm.

Remove from oven, let cool and place in each tartelletta some spoonful of peaches, sprayed with filtered juice and sprinkle with icing sugar.

Serve.