- Spray 4 (6-ounce) ramekins or custard cups with nonstick spray.
- Sprinkle gelatin over the water in cup. Let stand until gelatin is softened, about 5 minutes.
- Meanwhile, with edge of small knife, scrape seeds from vanilla bean; reserve pod and seeds.
- Combine buttermilk, half-and-half, 1/3 cup of sugar, and the vanilla bean pod and seeds in medium saucepan. Cook over medium heat, stirring occasionally, until sugar is dissolved, about 2 minutes. Remove saucepan from heat; stir in gelatin mixture until completely dissolved. Pour buttermilk mixture through sieve set over medium bowl; discard vanilla bean pod. Divide buttermilk mixture evenly among prepared ramekins. Cover and refrigerate until chilled and set, at least 4 hours or up to 1 day (the longer it sits, the firmer it will be).
- Toss together strawberries and orange zest with remaining 1 tablespoon sugar in small bowl. Cover and refrigerate at least 20 minutes or up to 1 hour.
- To serve, run tip of thin knife around edge of each ramekin to loosen panna cottas. Dip bottoms of ramekins, one at a time, into bowl of hot water for about 5 seconds. Unmold by inverting each panna cotta onto dessert plate. Surround with strawberries.
- Per serving: 1 panna cotta and 1/2 cup strawberries
Spring is the time to savor local strawberries. Bright red, juicy, and bursting with flavor, they are the perfect complement to this vanilla-scented eggless custard.