Apothic Granita and Vanilla Panna Cotta

Make the Granita:

1. Combine Ingredients:
   • In a medium saucepan, combine all granita ingredients. Place over medium-low heat and simmer for 10 to 15 minutes, stirring occasionally.
2. Cool and Freeze:
   • Allow the mixture to cool completely to room temperature. Strain it into a shallow airtight container, cover, and place it in the freezer for 2 hours.
3. Scrape to Create Crystals:
   • After 2 hours, use a fork to scrape the surface of the granita to form icy crystals (like a snow cone).
4. Final Freeze:
   • Return the container to the freezer for an additional hour. Repeat the scraping process to form more icy crystals.

Make the Panna Cotta:

5. Heat Cream Mixture:
   • In a saucepan, combine heavy cream, half-and-half, and sugar. Heat over medium heat until the sugar is dissolved, then remove from heat.
6. Infuse Vanilla:
   • Scrape the seeds from the vanilla bean into the cream mixture and add the whole bean pod. Cover and let it infuse for 30 minutes.
7. Prepare Gelatin:
   • In a medium-sized bowl, sprinkle the gelatin over the cold water and let it stand for 5 to 10 minutes until softened.
8. Combine Mixtures:
   • Remove the vanilla bean pod from the cream mixture and reheat over medium heat. Pour the warm cream over the softened gelatin and stir until the gelatin is completely dissolved.
9. Chill:
   • Divide the panna cotta mixture evenly into 6 ramekins or large wine goblets. Chill in the refrigerator until firm, about 2 to 4 hours.

Plating:

10. Serve:
    • Garnish each panna cotta with a couple of tablespoons of the granita and a fresh rosemary sprig for a beautiful presentation. Enjoy!

Tip:

• Feel free to experiment with different flavors for your granita, such as citrus or berry, to complement the panna cotta!