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1
In small bowl, sprinkle gelatin over 3 tablespoons water. Let stand until gelatin softens, about 1 minute.
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2
In heavy, medium saucepan over moderate heat, whisk together cream and sugar. Scrape in seeds from vanilla bean; add bean. Heat, whisking occasionally, until sugar dissolves, about 2 minutes. Remove from heat and whisk in gelatin and buttermilk. Strain through fine-mesh sieve into medium, nonreactive bowl, discarding vanilla bean. Cover surface with plastic wrap and let rest at room temperature 15 minutes.
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3
Divide mixture among ramekins and refrigerate until set, at least 8 hours or overnight.
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4
In medium bowl, using electric mixer or whisk, beat cream until stiff peaks form.
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5
In large nonreactive metal bowl, using electric mixer or whisk, whisk together egg yolks and sugar until light and pale yellow, about 1 minute. Set bowl over saucepan of barely simmering water and whisk in wine. Cook, whisking constantly and being careful not to let mixture steam, until mixture thickens and instant-read thermometer inserted into center registers 140u00b0F, about 5 minutes.
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6
Remove bowl from saucepan and continue to whisk until mixture cools, 2 to 3 minutes. Fold in orange liqueur, then gently fold in whipped cream.
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7
Using thin sharp knife, cut around inside edge of each ramekin to loosen. Dip bottom of 1 ramekin into bowl of very warm water 6 seconds. Place dessert plate upside-down atop ramekin and invert, gently lifting off ramekin to allow panna cotta to settle onto plate. Repeat to unmold remaining panna cottas.
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8
Arrange berries atop and around each panna cotta and spoon sabayon over berries. If desired, use kitchen blowtorch to lightly brown sabayon and serve immediately.
