Step 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).

Step 3

Heat the heavy cream, half-n-half & sugar in a saucepan over medium heat to dissolve the sugar;

Step 4

Remove from heat & scrape the seeds from the vanilla bean into the cream;

Step 5

Add the bean pod.Cover & let infuse 30 minutes

Step 6

Sprinkle the gelatin over the cold water in a medium-sized bowl & let stand 5 to 10 minutes.

Step 7

Remove vanilla bean from cream mixture & reheat over medium heat;

Step 9

Garnish the panna cotta with a couple of tablespoons of the granita with a fresh rosemary sprig.