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1
Make the strawberry granita In a blender, puree the strawberries, sugar and 1/4 cup plus 2 tablespoons of water until smooth.
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2
Scrape into a 9-by-13-inch metal baking pan and freeze overnight.
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3
Using a fork, scrape the granita until icy and flaky.
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4
Meanwhile, make the panna cotta In a small bowl, whisk the gelatin with 6 tablespoons of water until smooth; let stand for 2 minutes.
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5
In a medium saucepan, combine 2 cups of the heavy cream with the sugar and vanilla seeds and bring to a simmer, whisking to dissolve the sugar.
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6
Add the softened gelatin and cook over moderately low heat, stirring, until the gelatin is dissolved.
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7
Remove the pan from the heat and stir in the remaining 2 cups of heavy cream.
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8
Pour the panna cotta into eight 6-ounce ramekins, then cover and refrigerate until set, at least 6 hours or overnight.
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9
Make the caramel sauce In a large skillet, melt the sugar over low heat, swirling the skillet occasionally, until an amber caramel forms, 7 to 8 minutes.
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10
Add the cream and butter (the caramel will seize) and cook, stirring occasionally, until the caramel is smooth, about 5 minutes.
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11
Scrape into a heatproof bowl, stir in a pinch of salt and cool to room temperature.
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12
Make the milk crumble Preheat the oven to 350.
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13
Line a baking sheet with parchment paper.
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14
In a medium bowl, combine all of the ingredients, using your fingertips to blend in the butter until clumps form.
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15
Transfer to the baking sheet and bake for about 15 minutes, until golden and crisp.
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16
Transfer to a rack to cool.
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17
To serve, invert the panna cotta onto plates.
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18
Spoon some of the caramel sauce over each panna cotta and top with some of the granita.
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19
Garnish with some of the milk crumble and serve.
