Almond Panna Cottawith White Almond Granita & Poached Peach

1. Place the gelatin sheets in a bowl of cold water and let them soak for 5 minutes until softened.

2. In a medium saucepan, combine the heavy cream, whole milk, almond milk, granulated sugar, and the split vanilla bean (including the pod). Heat over medium‑low heat, stirring occasionally, until the sugar fully dissolves and the mixture is just below a simmer; do not let it boil.

3. Remove the saucepan from the heat and discard the vanilla pod. Scrape the vanilla seeds into the custard and stir to incorporate.

4. Squeeze the softened gelatin sheets to remove excess water, then add them to the warm custard. Stir continuously until the gelatin is completely dissolved.

5. Stir in the almond extract, then taste and adjust sweetness if needed.

6. Divide the mixture evenly among four ramekins or serving glasses. Allow the panna cotta to cool to room temperature, then cover and refrigerate for at least 4 hours, or until fully set.

7. While the panna cotta sets, prepare the white almond granita: blend the granita crystals with 50 ml of almond milk until a smooth slurry forms.

8. Transfer the slurry to a shallow metal pan, spread it evenly, and place it in the freezer. Every 30 minutes, scrape the edges with a fork to create a light, fluffy texture; repeat until the granita is slushy but not fully frozen (about 2–3 hours).

9. For the poached peaches, combine water, lemon juice, and a pinch of granulated sugar (about 10 g) in a small saucepan. Bring to a gentle simmer over medium heat.

10. Add the peeled and sliced peach pieces to the simmering liquid. Cook for 5–7 minutes, or until the peaches are tender but still hold their shape.

11. Remove the poached peaches with a slotted spoon and let them cool slightly in the cooking liquid to retain moisture.

12. To serve, unmold or simply present each panna cotta in its glass, top with a generous scoop of white almond granita, and arrange a few poached peach slices around the side.

13. Drizzle a little of the poaching liquid over the peaches for extra shine and a hint of citrus, then enjoy immediately.