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Halve your peaches, and scoop out the flesh from the middle, around the size of a golf ball.
Use some lemon juice to stop the edges browning, and then blitz the scooped out peach to a pulp.
Sieve and leave to the side.
Heat the double cream and sugar until dissolved, then turn up the heat to bring it to the boil.
Let it simmer for a minute or two, then remove from the heat and add the lemon juice and 50g of the peach puree.
Stir until smooth, and then pour into the cups.
Let them set in the fridge for about 3 hours, and garnish with mint leaves