Almond Panna Cottawith White Almond Granita and Poached Peach

1. In a medium saucepan, combine the heavy cream, whole milk, and granulated sugar; heat over medium heat, stirring occasionally, until the sugar fully dissolves and the mixture is just below a simmer.

2. Remove the saucepan from the heat and whisk in the gelatin sheets that have been soaked in cold water, ensuring they dissolve completely.

3. Stir in the almond extract, then let the custard mixture cool to room temperature, about 15‑20 minutes.

4. Divide the cooled mixture evenly among four ramekins, cover loosely with plastic wrap, and refrigerate for at least 4 hours, or until fully set.

5. While the panna cotta sets, prepare the granita: combine almond milk, white almond granita base, and 10 g of sugar in a shallow metal pan; stir to dissolve the sugar.

6. Place the pan in the freezer. After 30 minutes, scrape the partially frozen mixture with a fork to create icy crystals; repeat this scraping every 30 minutes for a total of 2‑3 cycles until the granita is fluffy and slushy.

7. For the poached peaches, bring water, brown sugar, and lemon juice to a gentle simmer in a small saucepan.

8. Add the sliced peaches and poach for 5 minutes, or until they are tender but still hold their shape; remove with a slotted spoon and set aside to cool slightly.

9. To serve, unmold each panna cotta onto a dessert plate, add a generous spoonful of white almond granita on top, and place a poached peach slice beside it.

10. Optionally garnish with a drizzle of the poaching syrup and a few toasted almond slivers for extra texture.