2 tablespoons water
2 teaspoons halal gelatin
1 cup milk
1⁄2 cup sugar
1 teaspoon grated lemon peel
1 sprig rosemary
2 cups buttermilk
Berries to garnish
Place the water and gelatin in a small bowl. Let stand until gelatin is soft, about 10 minutes.
Heat milk, sugar, lemon peel, rosemary in a medium pot on medium heat, stirring consistently until sugar dissolves. Increase heat and bring just to boil, stirring occasionally.
Add gelatin mixture, remove from heat. Cool mixture to lukewarm, stirring often. Add buttermilk. Pour mixture into serving dish. Refrigerate Pannacotta until set, about 4 hours.
Top with berries and mint, serve chilled