Start with the Granita

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).

Place back in the freezer 1 hour. Repeat with taking a fork & scraping the surface to form more icy crystals.For the panna cotta

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

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

3) Add the bean pod.Cover & let infuse 30 minutes

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

5) 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

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