Lemon, apricot and rosemary panna cotta

Boil milk and rosemary in a small pot, add PANNA COTTA MIX and mix well with a whisk or immersion mixer to avoid the formation of lumps.
Add cold cream (5°C) and mix.
Add JOYPASTE PASTRY LEMON, mix and pour in glasses, half-filling them. Let them cool in a refrigerator for at least 4 hours. Place a layer of 1 centimetre of FRUTTIDOR APRICOT and decorate with a tuft of rosemary.