1 pound ripe peaches, peeled and roughly chopped 

2 tablespoons lemon juice 

¼ teaspoon salt 

¼ cup cold water 

1 tablespoon unflavored gelatin powder 

½ cup granulated sugar 

1 cup heavy whipping cream 

¼ teaspoon vanilla extract 

1 tablespoon orange blossom water 

⅛ teaspoon ground cardamom 

TOPPINGS: 

1 tablespoon lemon juice 

2 tablespoons granulated sugar 

1 large or 2 medium peaches, peeled and diced 

½ cup creme fraiche 

¼ cup toasted walnuts, whole or chopped 

4 sprigs fresh mint, basil, or thyme 

Transfer the chopped peaches to a food processor with the lemon juice and salt. Purée. You should have at least 2 cups. Leave the purée in the food processor. 

In a small saucepan, add the cold water and sprinkle the gelatin powder over top. Let it sit for 5 minutes and then add the sugar. Turn on the heat to medium and stir just until granules are all dissolved; immediately remove from heat. 

Add the gelatin mixture to the peach purée and blend again. Put in a bowl and refrigerate until it begins to thicken, up to 2 hours. At this point whip the heavy cream with the vanilla, orange blossom water and cardamom until stiff peaks form. Fold into the peach mixture until smooth; refrigerate. 

For the peach topping, heat the lemon juice and sugar together in a saucepan over medium heat until the sugar dissolves. Add the diced peaches, bring to a boil and remove from heat. Allow to cool completely. 

To assemble, place a spoonful of the peach topping in the bottom of 4 dessert glasses, then divide the mousse among them. Top with the remaining peach topping. Spoon or pipe a dollop of creme fraiche on top and add toasted walnuts and a sprig of herbs. 

Refrigerate until ready to serve.