Difficulty:[usr 3]
Drain the peaches, take 15 cl of their syrup and add the kirsch. Quickly dip the biscuits in it, line the bottom and edges of a charlotte mould, tightly.
Soak the gelatin in cold water.
Whisk the egg yolks until white. Dilute with boiling milk, thicken over low heat, stirring.
When the cream coats the spoon, remove from the heat, stir in the whipped cream and half the pistachios.
Cut the peaches into quarters and set aside 100 g. Fill the mold with mousse and peaches. Place at least 4 hours in the refrigerator.
Unmold the charlotte, dust with icing sugar, decorate with peach and pistachio wedges, then pearls, mint and red fruits.
