Wash the peaches, remove the stone and cut off the skin. Cut the flesh into small cubes.
In a saucepan, add sugar, pour water and heat over low heat until the sugar is completely dissolved.
Add the peaches to the saucepan and cook, stirring, for 10 minutes. Then remove from the heat, drain with the sire and let the peaches cool completely.
Use a blender to puree the cooled peaches. Add the milk and stir. Put in the freezer for 15 minutes.
Beat the egg whites to a froth and add to the peach puree. Beat with a mixer for a couple of minutes and put in the refrigerator for 1 hour.
Cream lightly whisk. Separately, RUB the cottage cheese with powdered sugar. Add to the cream and stir.
Put a layer of peach puree on the bottom of high glasses, then the curd mixture and top again with peach puree.
Dessert is ready. Before serving, you can decorate with a mint leaf.
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