For the Panna Cotta:
Warm the milk, cream, sugar, and vanilla in a small pan over medium heat, stirring occasionally until the sugar is dissolved. Meanwhile, soak the gelatine leaves in a bowl of cold water to soften. Remove the hot cream mixture from the heat and add the chocolate, stirring until fully melted and incorporated. Squeeze the excess water from the softened gelatine leaves and add them to the chocolate mixture, stirring until dissolved.

Strain the mixture through a fine sieve into a jug to remove any lumps, then evenly divide it between four serving cups. Allow the panna cotta to cool slightly, then refrigerate for at least 3 hours.

To Serve:
Fill a small bowl with boiling water. Dip each serving cup into the water for just a second to loosen the panna cotta. Carefully invert each cup onto a serving plate at a 3 o'clock position to unmold the panna cotta. Sprinkle a teaspoon of biscuit crumbs over each panna cotta. Spoon the remaining biscuit crumbs to the left of each panna cotta, forming a curve on each plate.

Top each panna cotta evenly with Navarino Icons Olive Spoon Sweet, flaked almonds, and rosemary flowers for garnish. Place a scoop of ice cream on the biscuit base above each panna cotta. Drizzle each dessert with a little petimezi before serving.

Maria Elia, renowned chef