Per Se Reimagined: Summer Fruit Medley with Vanilla Panna Cotta and Almond Crumble

Instructions

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   For the Vanilla Bean Panna Cotta:

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   1. In a small bowl, sprinkle gelatin powder evenly over cold water and let it bloom for 5 minutes until softened and translucent.

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   2. In a medium saucepan, combine heavy cream, ½ cup granulated sugar, the scraped vanilla bean seeds (and pod, if using), and a pinch of salt. Heat over medium-low heat, stirring occasionally, until the sugar is dissolved and the mixture is warm but not boiling. If using vanilla extract, add it after removing from heat.

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   3. Remove the saucepan from heat and remove the vanilla bean pod (if used). Whisk in the bloomed gelatin until completely dissolved and no granules remain.

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   4. Divide the panna cotta mixture evenly among 4 small ramekins or serving glasses. Chill in the refrigerator for at least 4 hours, or until set.

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   For the Toasted Almond Crumble:

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   1. Preheat oven to 350°F (175°C). Line a small baking sheet with parchment paper.

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   2. In a medium bowl, combine flour, rolled oats, 2 tablespoons granulated sugar, brown sugar, cinnamon, and salt. Whisk to combine.

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   3. Add the cold, cubed butter and use your fingertips to rub the butter into the dry ingredients until coarse crumbs form.

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    4. Stir in the sliced almonds. Spread the crumble mixture evenly onto the prepared baking sheet.

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    5. Bake for 10-15 minutes, or until golden brown and fragrant. Let cool completely on the baking sheet; it will crisp up as it cools.

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    For the Raspberry Coulis:

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    1. In a blender or food processor, combine fresh raspberries, 1-2 tablespoons granulated sugar (adjust to your sweetness preference), and lemon juice. Blend until smooth.

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    2. For a silky-smooth coulis, press the mixture through a fine-mesh sieve to remove seeds. Chill until ready to serve.

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    For the Macerated Seasonal Fruit:

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    1. In a small bowl, combine mixed fresh berries, diced peach/nectarine, 1 tablespoon granulated sugar, and 1 teaspoon lemon juice (and lemon zest, if using).

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    2. Gently toss to combine and let sit at room temperature for at least 15 minutes to allow the fruit to release its juices and macerate.

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    Assembly:

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    1. To serve, carefully unmold each panna cotta onto a chilled dessert plate (or serve directly in the ramekin/glass). Dip the bottom of the ramekin in warm water for a few seconds if unmolding, then invert onto the plate.

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    2. Spoon a generous amount of the macerated seasonal fruit next to or on top of the panna cotta.

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    3. Drizzle some raspberry coulis artfully around the plate or over the panna cotta and fruit.

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    4. Sprinkle the toasted almond crumble over the fruit and panna cotta for texture. Serve immediately.