Buttermilk Panna Cotta

• 1 cup heavy cream
• 1/2 cup sugar
• 1 vanilla bean, split and seeds scraped
• 1 tablespoon honey powder (see Cook's Note)
• 1 1/2 teaspoons powdered gelatin
• 2 cups whole milk buttermilk
• 4 tablespoons buckwheat honey, plus more for drizzling
• 1/4 cup salted roasted pistachios, chopped

1. Combine the cream, sugar, scraped vanilla beans, vanilla pod and honey powder in a saucepan over medium heat.
2. Bring to a simmer, stirring constantly, until all the sugar dissolves.
3. Sprinkle the gelatin over 2 tablespoons cool water in a bowl.
4. In a heatproof container with a spout, combine the gelatin mixture with the heated cream, allowing it to dissolve.
5. Whisk in the buttermilk.
6. Add 1 tablespoon of buckwheat honey to the bottom of each of four 8-ounce parfait glasses.
7. Divide the panna cotta evenly among the glasses, about 6 ounces in each.
8. Refrigerate until firm, about 3 hours.
9. Drizzle with more honey and sprinkle with the pistachios.

heavy cream, sugar, vanilla bean, honey powder, powdered gelatin, milk buttermilk, buckwheat honey, pistachios

Taken from www.foodnetwork.com/recipes/damaris-phillips/buttermilk-panna-cotta.html (may not work)