Directions

1. Place 2-1/2 tablespoons of cold water in a small bowl. Sprinkle gelatin on top and let soften for 5 minutes.
2. Warm the crème fraîche, 2 cups heavy cream, buttermilk, turbinado sugar, and vanilla bean, in a medium saucepan over medium heat, stirring until the sugar dissolves. Remove from heat just before the mixture reaches a simmer.
3. Add the gelatin mixture immediately, whisking until the gelatin dissolves. Scrape seeds from vanilla bean and add to the mixture. Strain the crème fraîche mixture through a fine sieve into a large measuring cup with a spout.
4. Pour the mixture into eight 6-ounce ramekins, bowls, or parfait glasses. Cover with plastic wrap and chill until firm, about 3 to 4 hours.
5. Place remaining 2 cups cream into the bowl of a stand mixer and whip on high until soft peaks form. Add reserved blackberry juice and powdered sugar, whip until desired whipped cream texture.
6. Before serving, place blackberries and 2 teaspoons of sugar into a bowl and stir. Allow to sit and soften for 10 to 15 minutes. 
7. Serve panna cotta topped with the blackberries and blackberry chantilly cream.