Apothic Granita and Vanilla Panna Cotta

Ingredients

• 4  peppercorns black
• 2 tablespoons crème de cassis liqueur 
• 1 sprig rosemary leaves fresh
• 4.5 teaspoons gelatin powder unflavored
• 2 cups half and half 
• 2 cups cup heavy whipping cream 
• 1 tablespoon juice of lemon fresh
• 0.5 cup sugar 
• 1  vanilla pod split
• 6 tablespoons water cold
• 1.5 cups red wine 

Equipment

• bowl
• sauce pan

Directions

1. Combine all ingredients into a medium saucepan over medium-low heat & simmer 10 to 15 minutes.Cool completely to room temp. Strain into a shallow airtight container; Cover & place in the freezer 2 hours.Take a fork & scrape the surface of the granita to form icy crystals (think of a snow cone).
2. Heat the heavy cream, half-n-half & sugar in a saucepan over medium heat to dissolve the sugar;
3. Remove from heat & scrape the seeds from the vanilla bean into the cream;
4. Add the bean pod.Cover & let infuse 30 minutes
5. Sprinkle the gelatin over the cold water in a medium-sized bowl & let stand 5 to 10 minutes.
6. Remove vanilla bean from cream mixture & reheat over medium heat;
7. Garnish the panna cotta with a couple of tablespoons of the granita with a fresh rosemary sprig.