3 tablespoons cold water
1 1/2 teaspoons unflavoured gelatin
2 cups Clover cream (divided)
1/2 cup castor sugar
1 1/2 cups buttermilk
1 vanilla pod, halved and seeds removed
1 1/2 cups mixed berries (you can use frozen)
2 tablespoons sugar
Bloom the gelatin by sprinkling it over cold water. I use a glass of ice water and measure my water from there to ensure it very cold. If the water isn't cold you can get lumpy panna cotta.
Add the vanilla bean scraping, 1 cup of Clover cream and the sugar to a small pot and dissolve the sugar over a medium heat.
Once dissolved whisk in the rest of the Clover cream and buttermilk.
Remove from the heat and whisk in the gelatin.
Pour the mixture into tumbler glasses, cover with cling film and place in the fridge to set overnight.
Add all the ingredients for the berry compote into a small pot over a medium heat. Stir the berries and let the mixture reduce. Once you reach a syrup consistency, remove from the heat. Let the berries cool before serving.
Serve with a dollop of berries.