- 3/4 teaspoon powdered unflavored gelatin (1/4-ounce envelope)
- 1/2 cup heavy cream
- 1/4 cup sugar
- 1 vanilla bean, split lengthwise
- 1 cup well-shaken buttermilk
- 1/2 cup heavy cream
- 3 large egg yolks
- 2 tablespoons sugar
- 2 tablespoons sweet dessert wine, such as sauterne
- 1 tablespoon orange liqueur such as Grand Marnier
- 1/2 cup mixed fresh berries such as blackberries, blueberries, and raspberries
- 1/4 cup fresh strawberries, hulled and quartered
- Special equipment: 4 (4- to 6-ounce) ramekins, kitchen blowtorch (optional)
- In small bowl, sprinkle gelatin over 3 tablespoons water. Let stand until gelatin softens, about 1 minute.
- In heavy, medium saucepan over moderate heat, whisk together cream and sugar. Scrape in seeds from vanilla bean; add bean. Heat, whisking occasionally, until sugar dissolves, about 2 minutes. Remove from heat and whisk in gelatin and buttermilk. Strain through fine-mesh sieve into medium, nonreactive bowl, discarding vanilla bean. Cover surface with plastic wrap and let rest at room temperature 15 minutes.
- Divide mixture among ramekins and refrigerate until set, at least 8 hours or overnight.
- In medium bowl, using electric mixer or whisk, beat cream until stiff peaks form.
- In large nonreactive metal bowl, using electric mixer or whisk, whisk together egg yolks and sugar until light and pale yellow, about 1 minute. Set bowl over saucepan of barely simmering water and whisk in wine. Cook, whisking constantly and being careful not to let mixture steam, until mixture thickens and instant-read thermometer inserted into center registers 140°F, about 5 minutes.
- Remove bowl from saucepan and continue to whisk until mixture cools, 2 to 3 minutes. Fold in orange liqueur, then gently fold in whipped cream.
- Using thin sharp knife, cut around inside edge of each ramekin to loosen. Dip bottom of 1 ramekin into bowl of very warm water 6 seconds. Place dessert plate upside-down atop ramekin and invert, gently lifting off ramekin to allow panna cotta to settle onto plate. Repeat to unmold remaining panna cottas.
- Arrange berries atop and around each panna cotta and spoon sabayon over berries. If desired, use kitchen blowtorch to lightly brown sabayon and serve immediately.