Buttermilk Panna Cotta with Macerated Berries

Serves six

4 sheets gelatin
1 cup heavy whipping cream
1 lemon, zested
½ vanilla bean, split
½ cup sugar
2 cups buttermilk

For the berries:
3 cups fresh assorted berries, cleaned and quartered as necessary
½ cup sugar
3 tablespoons liqueur such as Grand Marnier, Amaretto, Chambord (optional)

Place ½ cup of water in a small bowl and add the gelatin sheets. Allow them to soak until soft.

Heat the heavy cream, lemon zest, vanilla and sugar in a sauce pan until steaming. Remove from the heat. Remove the soft gelatin sheets from the water and squeeze any extra water out. Add them to the warm cream mixture and whisk to combine. Whisk in the buttermilk and pour into ramekins. Allow to set in the refrigerator for about 3 hours. Unmold the panna cotta onto a plate and serve with the berries.

Mix the berries in a bowl with the sugar and liquor and allow to sit for up to 2 hours. Serve with the panna cotta.