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1
Brush 6 (6-ounce) ramekins with a thin layer of vegetable oil; set them aside.
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2
Place a fine-mesh strainer over a large measuring cup with a spout or a large bowl and set it aside.
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3
Place the cream in a medium saucepan and sprinkle the gelatin evenly over the surface.
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4
Let stand undisturbed until the gelatin has softened, about 3 minutes.
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5
Add the sugar and vanilla seeds and stir to combine.
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6
Heat the mixture over low heat, stirring constantly and scraping down the sides of the pan as needed with a rubber spatula, until the gelatin and sugar have dissolved and the mixture no longer feels grainy when rubbed between your fingers, about 5 to 7 minutes.
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7
(Do not let the mixture simmer or the gelatin wont set properly.)
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8
Pour the mixture into the prepared strainer and discard the contents of the strainer.
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9
Stir in the buttermilk until combined and immediately divide the mixture among the prepared ramekins.
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10
Lightly press a piece of plastic wrap directly onto the surface of each panna cotta to prevent a skin from forming.
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11
Refrigerate until set, about 4 hours.
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12
To serve, remove the ramekins from the refrigerator and let them sit at room temperature for 5 minutes.
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13
Carefully run a knife around the perimeter of each panna cotta, cover it with a serving plate, and flip to unmold, using the knife to gently nudge the panna cotta out of the ramekin if necessary.
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14
Serve immediately.
