15 grams of gelatin to soak for 40 minutes to swell in cold milk.

Another 15 gr gelatine soak to swell in 100 ml syrup from canned peaches.

As soon as the gelatin swells, put on a slow fire cream

add 3 tbsp of sugar, soaked in milk gelatin

and vanilla out of the pod (gently reveal a knife pod and're scraping the vanilla specks in the cream directly). Stir to dissolve the gelatin. The cream should be well warmed, but not boiling!

Add the coffee. Stir and remove from heat.

While the cream is hot, they should beat well.

Now whisk in a blender to smooth puree canned peaches. Gelatin, soaked in peach juice, heated until dissolved, add the peach puree.

The simplest way behind! Now we need to Tagliavini layers of peaches and cream! To do this, in a round shape (I had a not very wide with a diameter approximately 18 cm) pour first layer of the coffee Panna cotta and put in the fridge for about an hour. Then a layer of peach jelly and again in the fridge. Then again, Panna cotta in the fridge, then jelly.

Now, when our dessert well stuck, gently turn the mold on a dish. Pre-recommend lowering the form into hot water for 2-3 seconds (not longer!) - makes it easier to "pop up" out of the bowl. Only will not overdo in the hot water - will flow!

Begin to decorate: coconut and remaining sugar to be ground in a coffee grinder. Fill the resulting powder the top of the jelly. Now we can start to "paint" on a white surface, carefully removing coconut-powdered sugar. (At first I tried to make a stencil and use it to fill a white powder, which didn't work: when the stencil was removed, the whole picture is blurred - nothing is clear... had to redo it! And then decided to do the opposite - to cover the entire surface of the coconut with the sugar, and then gently "remove" the stick powder to obtain a picture).

Ufff, done! PS And it's jelly in the cut.

With a holiday!