Angel Cream Melba

Early in the day or a day ahead: In a 2-quart saucepan, stir gelatin, sugar, and salt. Gradually stir in half the milk. Cook over medium heat, stirring frequently, until gelatin is completely dissolved.

Remove from heat and stir in vanilla and remaining milk. Refrigerate until mixture mounds slightly when dropped from spoon, about 30 minutes.

In a large bowl with mixer at medium speed, beat whipping cream until soft peaks form. With a wire whisk, gently fold gelatin mixture into whipped cream.

Pour mixture into 12-cup ring mold or Bundt pan. Refrigerate dessert until set, about 3 hours or overnight.

Meanwhile, prepare Melba Sauce: Thaw raspberries. In 1-quart saucepan, mash raspberries. Stir in cornstarch and cook over medium heat until mixture boils, stirring constantly. Stir in frozen peaches with their syrup until blended.

Refrigerate sauce until well chilled.

To serve, unmold Angel Cream onto chilled platter. Spoon some Melba Sauce over Angel Cream. Pass remaining sauce.