Make the whipped cream FIRST, then make the Panna Cotta Base,
I know this is a little different than the video, don't be scared.
Place cream, vanilla, sugar in a bowl, whip until soft peaks form, Do Not Overwhip!
Panna Cotta Base Step One:
Place buttermilk, cream and sugar in a small saucepan. Slice a vanilla bean in half lengthwise and scrape out the seeds. Place seeds and bean pod into saucepan and bring to a boil. Dissolve gelatin in water add to hot cream mixture. Remove from heat, pour into a heat proof bowl, reserve.
Panna Cotta Base Step Two:
Create an ice water bath using ice and water with a little slat. Submerge the panna cotta bowl in the ice bath, stir with a rubber spatula until it cools to 50-degrees or gelatin starts to set. DO NOT Let the gelatin set, Remove the vanilla bean and fold in TWO THIRDS of the whipped cream. (Save the remaining ONE THIRD for garnishing) Pour Panna Cotta into martini glasses or other serving vessels refrigerate for 4 hours or overnight.
Heat brown sugar and balsamic vinegar in a small skillet or sauce pan, add berries. Berries may be fresh or frozen.
Pour sauce over panna cotta and top with the remaining fresh whipped cream. A fresh mint garnish would be nice. Serve immediately!
2 cups heavy whipping cream
1 cup granulated sugar
2 tablespoons real vanilla
(use 2/3 for the base and 1/3 for garnish)
1 cup buttermilk
1 cup heavy whipping cream
1/3 cup sugar
1 vanilla bean
1 & 1/2 teaspoons gelatin
1 ounce water, room temp
1/2 cup brown sugar
2 tablespoons balsamic vinegar
1 pint fresh berries
Additional whipped cream for serving.