Nectarines peel and cut into slices. Blend.

Soak the gelatin in a little cold water. Milk 60 ml and heated to dissolve the sugar 70 g and vanilla.

Press swollen gelatin and dissolve it in milk-sugar mixture.

Combine cream, slightly warmed, milk mixture, lemon juice and nectarine puree and syrup. Strain through a sieve. And let slightly thicken (a condition of thick cream)

Add milk 140 ml sugar, 20 grams brandy (optional). The container (form or frame, it is desirable that its width was equal to the length of Savoiardi, and the length is 7 PCs cookie cutter.) cover with cling film so that the edges hanging down (I specifically leave long ends of cling film and cutting the dessert from all sides, pull them easily releasing the dessert from the mold) Quickly dip cookies in milk and covered them with the bottom of the form.

You can just build the cookies and brush liberally soak it, but I like that it was wet on all sides.

Cover a cookie pan cotta and top with pave second layer of soaked cookies and sending it in the fridge for 3-4 hours and allow to completely freeze.

Frozen dessert prune from all sides and to release from the mold by pulling the long edges of the food wrap. Pour syrup (optional), garnish with fruit and mint leaves.

Piece. Help yourself!