Fiona's Buttermilk Panna Cotta

from a recipe exchange via Mary Lonergan

serves 8

1 envelope gelatin

2 tablespoons cold water 

2 1/2 cups heavy cream 

1 cup sugar

1 fresh vanilla bean 

3 1/2 cups cold buttermilk 

Sprinkle the gelatin over the water in a small bowl and let sit.

Pour the cream into a large saucepan and add the sugar. Cut the vanilla bean lengthwise and scrape the seeds into the cream. Stir and bring to a boil. Remove from heat. Add the cold buttermilk and the gelatin. Stir to combine.

Pour into ramekins or champagne glasses or martini glasses or cosmopolitan glasses and refrigerate for 24 hours.

Serve with fresh fruit, whole or puréed.