In a saucepan, sprinkle the gelatin over the 3/4 cup milk and 1/4 cup of heavy cream. Let the mixture stand for 2 minutes.
Place the saucepan over medium heat and cook, stirring constantly until gelatin is melted.
Remove the saucepan from the heat and add the white chocolate chips. Stir until the white chocolate melted. Whisk in the remaining 1 1/2 cups of heavy cream, condensed milk and vanilla.
Pour and divide the panna cotta mixture into six to eight, 4-6 oz clear dessert or cocktail glasses until the liquid nearly reaches to top of the glass. Transfer to the refrigerator to begin to set, about 1-2 hours.
Add 4 teaspoons of water into a small bowl. Sprinkle 2 teaspoons of gelatin over the water and allow it to bloom for 5 minutes.
In a small saucepan, heat the cranberry juice and sugar. Once it comes to a simmer add the bloomed gelatin and whisk until it has fully dissolved. Remove from heat. Let it cool for about 10 minutes, cool then pour and divide the gelee between the glasses. Refrigerate the panna cottas for about 4 hours or overnight. Garnish with sugared cranberries and fresh rosemary before serving.
Combine 1/4 cup sugar and 1/4 cup water in a medium saucepan over medium heat, stirring, until sugar is dissolved. Do not boil. Remove the saucepan from the heat.
Stir in cranberries until they are fully coated. Use a slotted spoon to transfer the cranberries to a parchment lined baking pan.
Let cranberries dry for 30 minutes, then pour the remaining sugar on the cranberries and roll them around until they are completely coated.
Recipe by our friend Monique @MoniquePolanco_