Put the milk in a small pan and add the gelatin. Leave approx 5min (as you prepare peach and dishes) to 'bloom' - you will see it form a layer on top then this thins out as it dissolves.
If using fresh peaches, peel and stone then first, then put the peach in a blender and blend until smooth.
Lightly oil 2 ramekins/custard dishes (4-6oz size).
Gently warm the milk and ensure the gelatin dissolves, around 3 minutes - test by putting a spoon in and seeing if you can see any lumps, there should be none.
Remove from the heat and add the cream, peach and maple syrup and whisk to combine.
Pour into the ramekins/custard dishes and chill for at least 2hrs, 4+ or overnight if you want to remove from dishes.
To remove from the dish, if you want to, sit the dish in a bowl of hot water for a minute then ease the top edge away with a knife before inverting on a plate (if the plate is damp, you can slide it to reposition if you need to).