Panna Cotta with Buttermilk

For the panna cotta, first soften the gelatin in cold water. Put the cream and buttermilk in a saucepan. Cut open the vanilla pod, scrape out the pulp and add to the pot.

Add the sugar, vanilla sugar and rum and bring to the boil. Remove the saucepan from the heat, squeeze out the gelatine and immediately add to the cream and buttermilk mixture, stirring vigorously so that everything dissolves and no lumps form.

Sponge out the dario moulds with cold water and pour in the panna cotta. Cover with plastic wrap and let set in the refrigerator for a few hours (overnight is best).

The next day, take the panna cotta out of the refrigerator about half an hour before using it. Make a fruit layer with any fruit, loosen the panna cotta from the edge with a knife and turn it out onto the plate.

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