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Make panna cotta:
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Pour 1 cup of buttermilk into the top of a double boiler (not over heat).
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Sprinkle gelatin over the buttermilk, let stand to soften, about 5 minutes.
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Meanwhile, in a small saucepan, bring cream and scant 1/2 cup sugar to a boil.
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Add cream mixture to the gelatin mixture; place over simmering water; whisk until the gelatin dissolves, about 5 minutes.
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Stir in the remaining cup of buttermilk.
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Pass the mixture through a cheesecloth-lined strainer.
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Divide among six 4-ounce ramekins or small bowls on a baking sheet.
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Cover; refrigerate until set, about 4 hours.
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Make jelly:
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Place 1/4 cup of the lemon juice in a mixing bowl.
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Sprinkle the gelatin over the lemon juice and let stand to soften, about 5 minutes.
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In a small pan bring the sugar and 1 cup of water to a boil over high heat.
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Pour the syrup over the gelatin mixture, whisk to dissolve.
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Add the remaining 1/4 cup of lemon juice.
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Allow the mixture to return to room temperature.
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Once the buttermilk panna cotta has set, pour a 1/4-inch-thin layer of lemon jelly on top of each ramekin.
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Refrigerate until set, about 30 minutes.
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The panna cotta ramekins can be prepared up to 24 hours in advance, covered and refrigerated.
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Serve chilled and garnish with lemon sorbet and crispy cookies.
