- 15 minutes
- 8 hours
Sprinkle gelatin over water in a small heat proof bowl and let sit until the gelatin has bloomed. Place the bloomed gelatin in a small hot water bath and let sit over low heat until the gelatin has melted.
Combine buttermilk, heavy cream, sugar, and vanilla in a saucepan and place over medium high heat, and heat stirring often with a spatula until milk is just about to simmer then pour in melted gelatin and stir until all ingredients are incorporated.
- Divide buttermilk mixture between 4 containers and let sit in the fridge overnight. Serve with raspberry sauce.
For the raspberry sauce, combine raspberries, sugar, and orange juice in a small saucepan and bring to a simmer. Cook until mixture has thickened, about 6 minutes. Remove from heat and serve on top of buttermilk panna cotta.