With fresh berries macerated in Grand Marnier

(6-8 servings)

3 cups heavy cream
2 cups whole milk
2 vanilla bean split and scrapped
1 cup sugar
10 sheets gelatin bloomed
2 cups buttermilk

Combine the milk, cream, sugar, vanilla bean in a sauce pot and bring to a scald. Remove from the heat and add the gelatin and make sure it dissolves completely. Strain through a fine china cap and allow to cool at room tempeture for 15 minutes. Add the butter milk and stir. (If the buttermilk is added when the cream mixture is to hot the buttermilk will separate). Pour into desired serving vessel and refrigerate for four hours before serving.

Garnish
(Serves 1)
1/4 cup strawberries washed and quartered
1/4 cup raspberries cut in half
1/4 cup blackberries cut in half
2 TBSP granulated sugar
1 TBSP Grand Marnier
1/8 cup micro basil

Combine all fruit in a mixing bowl and add sugar and Grand Marnier. Macerate at room temperature for one hour. Spoon the berries on top of the panna cotta and sprinkle with micro basil, serve immediately.