• Set 2 of the peaches aside.
• Press the remaining peaches through a fine sieve or liquidise in a blender to form a thick purée.
• Make up the jelly with 145 ml boiling water and chill in the refrigerator until thick, but not completely set.
• Whisk the jelly well with a hand whisk (rotary beater).
• In a separate bowl, whisk the cream until firm enough to hold its shape.
• Whisk into the jelly, then fold in the peach purée.
• Transfer to a serving bowl and leave to set.
• Just before serving, slice 2 whole peaches and arrange them on top of the mousse.
• Pipe a little whipped cream in the centre and decorate with angelica and glacé cherries

Variations

• Use 12 ripe apricots instead of the peaches.
• Use 36 large ripe strawberries and strawberry jelly instead of the peaches and apricot or lemon jelly.
• Use small pawpaw, skinned, seeded and stewed, instead of the peaches.
• Use 250 grams canned loganberries and Portwine jelly instead of the peaches and apricot or lemon jelly.