Beat egg yolks and water together and add
to gelatine mixture. Cook in double boiler until gelatine is dissolved and mixture
is somewhat thickened. Remove from heat; add lemon juice, salt and almond extract.
Purée peaches and add to cooled mixture.
Beat egg whites until thick and add
sugar gradually, beating until stiff. Fold into peach mixture.
Whip the cream. Reserve
some for garnish; fold remainder into mixture.