Apothic Granita And Vanilla Panna Cotta

• 1 1/2 cups red wine Apothic
• 1/2 cup sugar
• 1/2 cup water
• 2 tablespoons cassis liqueur creme de
• 1 tablespoon fresh lemon juice
• 1 sprig fresh rosemary
• 2 whole cloves
• 4 black peppercorns
• 2 cups heavy cream
• 2 cups half-and-half
• 1/2 cup sugar
• 1 vanilla bean split lengthwise
• 4 1/2 teaspoons powdered gelatin Knox unflavored
• 6 tablespoons cold water

1. Start with the Granita: Combine all ingredients into a medium saucepan over medium-low heat & simmer - 10 to 15 minutes.
2. Cool completely to room temp. Strain into a shallow airtight container; Cover & place in the freezer - 2 hours.
3. Take a fork & scrape the surface of the granita to form icy crystals (think of a snow cone).
4. Place back in the freezer - 1 hour. Repeat with taking a fork & scraping the surface to form more icy crystals.
5. For the panna cotta: Heat the heavy cream, half-n-half & sugar in a saucepan over medium heat to dissolve the sugar; Remove from heat & scrape the seeds from the vanilla bean into the cream; Add the bean pod.
6. Cover & let infuse - 30 minutes
7. Sprinkle the gelatin over the cold water in a medium-sized bowl & let stand - 5 to 10 minutes.
8. Remove vanilla bean from cream mixture & reheat over medium heat; Pour the warm cream over the gelatin; Stir until the gelatin is dissolved.
9. Divide the Panna Cotta mixture into the 6 ramekins or large wine goblets; Chill until firm - 2 to 4 hours.
10. Plating: Garnish the panna cotta with a couple of tablespoons of the granita with a fresh rosemary sprig.

red wine, sugar, water, liqueur crueme, lemon juice, rosemary, cloves, black peppercorns, heavy cream, sugar, vanilla bean, powdered gelatin, cold water

Taken from www.yummly.com/recipe/Apothic-Granita-and-Vanilla-Panna-Cotta-1645787 (may not work)