Peach Pudding with Rosewater Gelatin

In a large bowl, soak the peaches in milk, mix well and let it rest for 30 minutes

In a blender, beat rapidly 3 eggs with half of the sugar, melted butter, peach-milk mixture to obtain a homogeneous mass

Transfer to a bowl and repeat the operation with the remaining ingredients and eggs

Strain through a sieve and add rosewater

Pour into a ring mold, greased with butter, and bake in a moderate oven (180°C), preheated, in a water bath, for 1 hour or until, when testing with a knife point at the edge of the pudding, it comes out clean

Let it cool and refrigerate for an hour

In a small saucepan, heat the gelatin over low heat, stirring constantly, for 2 minutes or until dissolved

Turn the pudding onto a plate and cover with the gelatin

Garnish with mint and serve.