Preparation

• Halve and pit three peaches carefully. Scoop out the flesh from these halves to create natural cups for serving the posset. Dice the fourth peach finely to use later as garnish.
• Blend the scooped peach flesh with one tablespoon of lemon juice in a blender or food processor until completely smooth. Set this purée aside for mixing later.
• In a saucepan, combine the heavy cream, sugar, and lemon zest. Bring the mixture to a gentle boil over medium heat, then reduce to a simmer. Let it simmer for 2 to 3 minutes until the sugar has completely dissolved, stirring occasionally to prevent burning.
• Remove the saucepan from heat and stir in the remaining tablespoon of fresh lemon juice. Allow the mixture to cool slightly; as it cools, it will naturally thicken.
• Whisk the peach purée into the warm cream mixture until fully integrated and smooth.
• Carefully spoon or pour the posset mixture into the prepared peach cups or small ramekins for a charming presentation.
• Chill the filled containers in the refrigerator for at least 4 hours to set the posset firmly.
• Just before serving, garnish each posset with the diced peach pieces, a sprinkle of lemon zest, and a fresh mint leaf.