For the panna cotta:
Warm the milk, cream, sugar and vanilla in a small saucepan, stirring occasionally to dissolve the sugar. Meanwhile soak the gelatine leaves in a little cold water.Remove hot cream mix from the heat and add the chocolate, stirring to dissolve. Squeeze the gelatine of water and add to the chocolate mix, pour through a fine sieve into a jug then divide evenly between the four cups. Leave to cool then refrigerate for 3 hours to set.
Fill a small bowl with boiling water, dip the cups one at a time for just a second into the water – no longer or the mixture will melt too much. Invert the moulds onto a plate to serve-at a 3 o-clock position! Sprinkle a teaspoon of the biscuits above each one. Spoon the remaining biscuits to the left of the panna cotta to form a 5cm curve on each plate. Top each evenly with the olive spoon sweets, flaked almonds and rosemary flowers to garnish. Place a ball of ice cream on the biscuit base above the panna cotta and drizzle with a little petimezi and serve.
Maria Elia, renowned chef