Before you begin:

Make sure to unmold the Panna cotta onto cool plates . If you rather not unmold the Panna cotta, substitute 5 to 6 ounce glasses for the ramekins
:
Ingredients:

1/2 cup(3 1/2 ounces) sugar
2 teaspoons unflavored gelatin
Pinch of salt
2 cups of heavy cream
1 vanilla bean
2 cups of buttermilk
Honey
Fresh raspberries, and or blackberries

Instructions:
1. West sugar, gelatin, and salt in small sauce pan until very well combined. Whisk in cream and let sit for five minutes. Cut vanilla bean in half lengthwise. Use tip of pairing knife, scrape out seeds. Add bean and seeds to cream mixture. Cook over medium heat, staring occasionally, until mixture registers 150 to 160°, about five minutes. Remove from heat and let mixture cool to 105 to 110°, about 15 minutes. Strain cream mixture through fine mesh strainer into medium bowl, pressing on solids to extract as much liquid as possible. Gently whisk in buttermilk.

2. Set eight 5ounce Rankins on rimmed baking sheet. Divide buttermilk mixture evenly among Rankins. Convert second rimmed baking sheet on top of Rankins and carefully transfer to refrigerator. Chill for at least six hours or up to three days.(of chilling for more than six hours, cover each Ramekin with plastic rap)

3. Working with one cotta at a time, insert pairing knife between Panna cotta and side of Ramekin Gently run knife, along edge of Rapkin to loosen Panna cotta. Cover Ramekin with serving plate annd invert panna cotta onto plate.(you may need to gently jiggle ramekin). Drizzle each Panna cotta with honey, then topped with 3 to 5 berries and serve.