Dreamy Peaches and Cream Posset in Peach Cups

A refined, restaurant-worthy French posset served inside delicately hollowed peaches, crowned with lush whipped cream and a warm brown butter-peach compote. This vibrant summer dessert balances creamy tang, caramelized fruit, and a touch of lemon for a showstopping finale.

By @Molly Thompson

Original recipe source

Cook time: 40 minutes

Servings: 4

Ingredients

• 4 whole Peach ripe but firm
• 0 Peach flesh scooped from peaches
• 0 Lemon Juice
• 0 Peach prepared peach cups
• 1.5 cups Heavy Cream
• 0.5 cup Sugar
• 1 teaspoon Vanilla Bean Paste
• 2 tablespoons Lemon Juice
• 0 Posset Mixture prepared from previous steps
• 0 Peach reserved flesh, chopped
• 2 tablespoons Butter
• 1 tablespoon Brown Sugar
• 0 Brown Butter Peach Compote from previous step
• 0.5 cup Heavy Cream
• 1 teaspoon Sugar
• 0 Brown Butter Peach Compote from previous steps
• 0 Whipped Cream freshly whipped
• 0 Brown Butter reserved from compote
• 0 Brown Sugar

Instructions

1. Select ripe but firm peaches, wash them well, and slice the tops off to create a shallow lid; set aside the tops for later.
2. Carefully hollow out each peach using a melon baller or small spoon, leaving a 1/3-inch thick wall to form a sturdy 'cup.' Reserve the scooped peach flesh in a separate bowl.
3. Brush the inside and exposed surfaces of each peach cup with freshly squeezed lemon juice to prevent browning.
4. Arrange the peach cups upright in a muffin tin or ramekin to keep them stable. Chill in the refrigerator while preparing the posset.
5. Pour heavy cream into a medium saucepan and add granulated sugar. Place over medium-low heat, stirring occasionally until the sugar is fully dissolved.
6. Stir in vanilla bean paste. Bring the mixture to a simmer and maintain a gentle bubble for five full minutes, stirring occasionally, until thick enough to coat the back of a spoon.
7. Remove the saucepan from heat. Stir in lemon juice; mix well. Allow the mixture to cool for 5 minutes, skimming any foam from the surface.
8. Carefully pour or ladle the posset into the chilled peach cups, filling each almost to the brim. Refrigerate for at least 3 hours or until fully set (center should jiggle slightly).
9. While the posset sets, roughly chop the reserved peach flesh. Set aside.
10. In a skillet over medium heat, melt butter and cook until the solids turn golden and emit a nutty aroma. Immediately add the chopped peaches and a sprinkle of brown sugar, stirring to caramelize and coat.
11. Continue to cook, stirring, until peach pieces are golden, jammy, and coated in brown butter. Remove from heat and let cool to room temperature.
12. Shortly before serving, whip cold heavy cream with a touch of sugar (optional) until soft peaks form. Keep chilled.
13. To assemble, spoon a tablespoon of brown butter peach compote over the set posset in each peach cup.
14. Top with a generous dollop of whipped cream.
15. Drizzle a little reserved brown butter from the skillet over the top. Sprinkle lightly with extra brown sugar for texture.
16. Serve immediately, presenting the peach cups on chilled plates, ideally nestled on a bed of crushed ice or edible flowers for a plate-worthy finish.