Soften gelatin in cold water. Scald light cream; add gelatin and stir until dissolved. Cool. Soften the cream cheese. Beat until light. Slowly add the heavy cream, beating constantly until mixture is smooth. Add sugar. Buzz the thawed peaches in a blender or puree in a food mill. Add to cheese mixture. Mix well and add the food coloring as needed. Combine both mixtures. Pour into a lightly oiled 6 cup heart-shaped mold. Refrigerate several hours until set. Unmold and decorate with additional peach slices and mint leaves.

Serves 8 to 10.