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1
Place six 3/4-cup custard cups on small baking sheet.
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2
Combine 1/3 cup sugar and 2 tablespoons water in heavy small saucepan.
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3
Stir over medium-low heat until sugar dissolves.
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4
Increase heat and boil without stirring until syrup turns deep amber, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 8 minutes.
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5
Immediately pour caramel into custard cups, dividing equally; tilt cups to cover bottoms evenly (caramel layer will be thin).
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6
Cool until caramel is set.
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7
Pour 1/4 cup whipping cream into small bowl; sprinkle gelatin over.
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8
Let stand until gelatin softens, about 10 minutes.
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9
Combine remaining 6 tablespoons sugar and remaining 1 3/4 cups cream in heavy medium saucepan.
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10
Scrape in seeds from vanilla bean; add bean.
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11
Bring just to simmer.
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12
Remove from heat.
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13
Add gelatin mixture and whisk until gelatin dissolves.
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14
Strain mixture into 4-cup glass measuring cup.
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15
Whisk in buttermilk.
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16
Divide mixture among caramel-lined custard cups.
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17
Refrigerate panna cotta uncovered overnight.
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18
(Can be made 2 days ahead.
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19
Cover; keep chilled.)
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20
Toss strawberries and brown sugar in large bowl.
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21
Let stand until juices form, about 30 minutes and up to 2 hours.
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22
Run small knife between panna cotta and custard cups to loosen.
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23
Invert onto plates.
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24
Using rubber spatula, scrape any caramel remaining on bottom of cups over panna cotta.
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25
Spoon sweetened strawberries alongside and serve.
