Sprinkle gelatin over 1/4 cup cold water to soften.
Scald milk in the top of a double boiler.
Beat egg yolks vigorously, adding sugar and salt a little at a time.
Pour in a little of the hot milk, beating constantly.
Pour back into milk and cook over boiling water until thick enough to coat a wooden spoon.
Remove from heat and stir in gelatin until dissolved.
Cool, then fold in stiffly beaten egg whites and whipped cream.
Line a greased 1 1/2 quart mold with ladyfingers, pour in the charlotte mixture, and chill until firm.
Turn out onto serving platter and garnish with fresh or brandied peach halves.