Fresh peach pie

A fresh, no need to turn on the oven, you can prepare with peaches or apricots. I do not add the whipping cream, if you want you can add it (above 7.05 OZ) to get a sweet richer.

Ingredients:
3.53 OZ (100 grams) of italian “amaretti” biscuits
3.53 OZ (100 grams) of biscuits
3.53 OZ (100 grams) of butter
2 tablespoons sugar
1 teaspoon of agar agar or 3 sheets of gelatin
17.64 OZ (500 grams) of yogurt peach or apricot
5 teaspoons of milk
3 peaches or 4 apricots
one packet of tortagel
2 tablespoons peach or apricot jam
Time: 15 minutes preparation + 2 hours cooling
Difficulty: Easy

Melt the butter in a double boiler. Blend in a mixer cookies and amaretti, add the butter and mix warmed. Butter a mold (I used plum cake) and cover it with greaseproof paper. Mash the mixture well on the bottom of the mold and put in refrigerator for about half an hour.
Dissolve the gelatin in cold water, meanwhile mesclare yogurt with the milk in a saucepan, where he will join the gelatin without strain. If you use agar agar dissolve directly in the warm milk.
Add milk with melted jelly yogurt and pour the mixture on a consolidated basis. Chill in the refrigerator for an hour and a half, then peel the peaches and cut into slices not too thin, arrange them on the cream, prepared tortagel (as instructions) and put on jam, pour the mixture over the cake and let it warm still in the fridge for at least half an hour. 

 See the recipe in printable PDF