This voluptuous panna cotta is delightful enough to eat on its own. But New York City chefs Jeremiah Stone and Fabián von Hauske take the custard to new heights by topping it with superfresh strawberry granita, silky golden caramel and crunchy bits of milk cookies. Slideshow: More Panna Cotta Recipes
The granita can be frozen for up to 1 week. The milk crumble can be stored in an airtight container for 3 days. The panna cotta and caramel sauce can be refrigerated separately for 2 days; reheat the caramel slightly before serving.