Drain the peaches , reserving the juice .
Puree half the peaches with 1/2 a cup of peach juice until smooth .
Pour into a saucepan and bring to boiling point
In a separate bowl mix together 1/4 cup of castor sugar, 1 tbs of gelatine and 2 lightly beaten eggs and whisk until creamy .
Whisk boiling peach liquid into the creamed eggs until smooth .
Stir in 1/2 cup of ground hazelnuts and 1/2 cup of cream .
Whip 2 egg whites until stiff and fold into peach mixture
Pour into individual moulds and chill until set .
Immerse moulds in hot water and invert onto serving dishes .
Decorate with remaining peach slices and whole hazelnuts (optional ), depending on the size of the moulds you could use an extra can of peaches for presentation .
This is a really simple , elegant dessert .
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