Pour the cool water into a bowl, then sprinkle the gelatin over the surface slowly and allow to sit for about 2 minutes. Whisk the gelatin and continue whisking as you add the boiling water, then the egg yolk, vanilla, honey and sea salt.
Whisk in the crème fraîche, then cover and refrigerate two to four hours to thicken. Whisk the Turmeric and Ashitaba powders into the thickened cream.
Chop the peaches into small chunks. Place into a bowl and pour over the honey and a squeeze of lemon juice. Mix to combine.
To assemble the parfaits, spoon some peaches into four wine glasses. Top with a spoonful of the crème fraîche mixture, another layer of peaches, and end with a layer of crème fraîche. Serves 4.