To make the panna cotta, lightly grease 4 x 125ml /4 fl oz metal, glass or ceramic moulds.
Put 2 teaspoons of water in a small bowl and sprinkle with the gelatine. Leave the gelatine to
sponge and swell. Put the cream, sugar and vanilla bean in a small saucepan and stir over low heat
for 2-3 minutes, or until the sugar has dissolved.
Whisk the gelatine mixture into the cream mixture until the gelatine has dissolved. Set aside to
infuse for 3 minutes.
Scrape the seeds from the vanilla bean into the cream mixture, discarding the vanilla pod. Pour
the mixture into a bowl. Shake the buttermilk carton well before measuring, then whisk the
buttermilk and yoghurt into the cream mixture. Divide the mixture among the prepared moulds. Put
the moulds on a tray, cover with plastic wrap and refrigerate for 3-4 hours, or until set.
Sieve the passion fruit pulp into a small bowl, discarding the seeds. Stir in the sugar. Cut the
pineapple and papaya into long thin slivers.
To serve, gently run a small knife around the side of each mould and turn the panna cotta out
onto large serving plates. If they don't readily come out, briefly dip the moulds in a bowl of hot
water. Arrange the fruit slivers around the panna cotta and drizzle with the passion fruit