Peach Mousse

1 pound ripe peaches
3 large egg yolks
1/3 cup sugar syrup
Pinch of salt
2/3 cup heavy whipping cream

Halve and pit the peaches. Puree them through in a food processor. Strain the puree through a medium sieve to eliminate the skin. Set aside.
In the top of a double boiler, whisk together the yolks, sugar syrup, and salt. Cook the mixture, whisking constantly until thick, 2 to 3 minutes. Remove the bowl from the heat and whisk until the egg mixture is at room temperature. Fold in the peach puree.
Whip the cream until soft peaks form. Fold the cream into the peach mixture. Divide the peach mixture among 8 4-ounce molds and freeze until hard.