Choose tender ripe peaches allowing one per person. Blanch them and peel in the usual manner; place them on a tray, sprinkle with sugar and keep in the refrigerator.
Make some ice-cream with wild strawberries and fresh cream and flavoured with vanilla. Prepare the same number of meringue shells as there are peaches.
Place the ice-cream in a shallow glass bowl and set the meringues on top.
Place a peach on each meringue and coat thinly with a Curaçao Mousse at almost setting point.
Cover the whole with a veil of spun sugar, sprinkle with crystallized rose petals and set the bowl on a sculpted block of ice.