Buttermilk Panna Cotta With Sweetened Strawberries

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Steps

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Place six 3 / 4-cup custard cups on small baking sheet.

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Combine 1 / 3 cup sugar and 2 tablespoons water in heavy small saucepan.

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Stir over medium-low heat until sugar dissolves.

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Increase heat and boil without stirring until syrup turns deep amber , occasionally brushing down sides of pan with wet pastry brush and swirling pan , about 8 minutes.

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Immediately pour caramel into custard cups , dividing equally.

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Tilt cups to cover bottoms evenly.

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Cool until caramel is set.

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Pour 1 / 4 cup whipping cream into small bowl.

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Sprinkle gelatin over.

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Let stand until gelatin softens , about 10 minutes.

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Combine remaining 6 tablespoons sugar and remaining 1 3 / 4 cups cream in heavy medium saucepan.

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Scrape in seeds from vanilla bean.

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Add bean.

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Bring just to simmer.

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Remove from heat.

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Add gelatin mixture and whisk until gelatin dissolves.

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Strain mixture into 4-cup glass measuring cup.

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Whisk in buttermilk.

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Divide mixture among caramel-lined custard cups.

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Refrigerate panna cotta uncover.

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Ingredients

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sugar, water, whipping cream, unflavored gelatin, vanilla bean, buttermilk, strawberries, golden brown sugar