This dessert has a light and airy texture not unlike that of a mousse.
In a medium bowl, gently whisk together until no longer granular:
1 3-ounce package peach-flavored gelatin
1 cup boiling water
Stir in:
1 cup cold water
Refrigerate until the gelatin thickens slightly, 30 minutes to 1 hour. Lightly oil six 4-ounce custard cups, then line the bottoms with wax paper. Divide among the custard cups:
1/2 cup finely chopped fresh peaches or canned peaches
Beat on medium-high speed until soft peaks form:
1/2 cup cold heavy cream
2 teaspoons sugar
Gently whisk the gelatin until smooth, then fold in the cream. Pour into the cups and refrigerate until set, about 3 hours. Unmold by running a knife around the inside of each cup and inverting onto plates. Peel off the wax paper. If you wish, serve with:
