How To Make Apothic Granita and Vanilla Panna Cotta | Recipe

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In this post, you will learn how to make Apothic Granita and Vanilla Panna Cotta and also watch our highly recommended video on how to make a (related) Recipe at the end of this post.
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Below are the ingredients and the instructions on how to make Apothic Granita and Vanilla Panna Cotta.

The Ingredients:-

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4 black peppercorns
2 tablespoons crème de cassis liqueur
1 sprig fresh rosemary
4 1/2 teaspoons Knox unflavored powdered gelatin
2 cups half and half
2 cups heavy cream
1 tablespoon fresh lemon juice
1/2 cup sugar
1 vanilla bean, split lengthwise
6 tablespoons cold water
1 1/2 cups of Apothic Red Wine

The Instructions:–

Start with the Granita: 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).
Place back in the freezer – 1 hour. Repeat with taking a fork & scraping the surface to form more icy crystals.
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.
Cover & let infuse – 30 minutes
Sprinkle the gelatin over the cold water in a medium-sized bowl & let stand – 5 to 10 minutes.
Remove vanilla bean from cream mixture & reheat over medium heat; Pour the warm cream over the gelatin; Stir until the gelatin is dissolved.
Divide the Panna Cotta mixture into the 6 ramekins or large wine goblets; Chill until firm – 2 to 4 hours.
Plating: Garnish the panna cotta with a couple of tablespoons of the granita with a fresh rosemary sprig.