Grind the pistachios together with the dates. Line the bottom of the springform pan with baking paper. Spoon the nut mixture on top and press well. Place in the refrigerator.
Cut the peaches into small pieces (see tip). Grind the dried apricots. Stew them together with the peaches for about five minutes until soft.
Mix the mascarpone with the agaragar and add to the peaches. Bring to a boil and simmer gently for 2 minutes while stirring well.
Pour the mixture into the springform pan and refrigerate for 20 minutes or so.
Remove the bavarois from the springform pan and top with the pistachios and rose petals. This is one of my most beautiful and delicious creations 🙂 .

Tip: peeling peaches
I prefer not to peel fruits, vegetables and herbs because it is precisely in the skin and just below it that the concentrations of fiber, vitamins, minerals and secondary plant substances are often found. It's good to cut the peach pieces small, though, because large pieces of skin can be tough and that's not nice when eating the bavarois. Small pieces also give a nice texture.

Tip: agaragar
Agaragar comes from algae and releases its jelly-like structure when cooked. It has been used in Asia for much longer. It is an easy, practical and vegetarian alternative to gelatin. You can find it in health food stores. Moreover, you need very little of it. So dosage is important, otherwise it takes away too much of the flavor of the dish.