Frozen pistachio dome

Prepare the pistachio ice cream ' ' (see recipe), with doses equivalent to about two-thirds, and keep it in the freezer.

Drain peaches from their syrup, put them on the countertop or on the cutting board and cut it into pieces.

Pitted with the tool special cherries and divide them into four parts.

Slice the bread of Spain and cut each slice into cubes.

When you have prepared all these ingredients, put them in a bowl, innaffiateli with the brandy and let them soak for about 30 minutes.

After this time, fitted well the cream and add the icing sugar.

Add to the cream chantilly thus obtained peaches, cherries and the pan of Spain, after being drained by the brandy, and stir everything thoroughly, so that the ingredients evenly amalgamated with cream.

Take now from the freezer ice cream pistachio and domed mold you have proceeded to let cool for at least an hour.

Spread the ice cream in the bowl, using a spatula and trying to make it go up along the walls: in this way you will create a large central cavity.

Fill this hole with the prepared mixture, livellandone well; then pass the dessert in the freezer for at least 4 hours.

When serving, wrap the mold for a few moments in a cloth drenched in boiling water and well wrung out and turn it upside down on a plate by rolling, possibly covered with paper-lace.

Serve immediately, cutting makes the dome in four or six parts.