Bloom the gelatin: Sprinkle gelatin over the cold water in a small bowl. Let sit for 5-10 minutes.

Make the panna cotta base: In a saucepan, gently heat the heavy cream, whole milk, and granulated sugar until steaming and the sugar dissolves. Do not boil.

Remove from heat, add the bloomed gelatin, and whisk until fully dissolved. Stir in the vanilla bean paste. Pour into lightly greased ramekins and chill in the refrigerator for at least 4 hours.

Make the coulis: Simmer blueberries, sugar, lemon juice, and water in a saucepan for 5-7 minutes. Blend until smooth and strain through a sieve. Let cool.

Make the crumble: Preheat oven to 350°F (175°C). Rub cold butter into flour, oats, brown sugar, and salt until crumbly. Stir in almonds. Bake on a parchment-lined tray for 10-12 minutes. Let cool.

Roast the peaches: Preheat oven to 400°F (200°C). Toss sliced peaches with melted butter and honey. Roast for 8-10 minutes until warm and slightly caramelized.

To serve, dip molds briefly in warm water and invert onto plates. Surround with coulis, roasted peaches, crumble, and fresh berries. Garnish with edible flowers and powdered sugar.