Method

• 1.
  Soak gelatine in cold water for 5 minutes to soften. Place cream, honey and pod and seeds of 1 vanilla bean in a saucepan over medium-low heat. Cook, stirring to dissolve honey, and bring to a simmer, then remove from heat. Squeeze excess water from the gelatine and add to cream mixture, stirring to dissolve. Cool to room temperature, then add the buttermilk and stir to combine. Discard pod. Divide among six 250ml (1-cup) serving glasses and chill for 3 hours or until set.

• 2.
  When ready to serve, preheat oven to 220°C. Place strawberries on a baking tray with extra honey, 1 tbs gin and remaining vanilla pod and seeds. Roast for 15-20 minutes or until softened and syrupy. Cool slightly, then pour over remaining 2 tbs gin. Serve with panna cottas.