Step 1: Combine the cream, sugar, and vanilla in a saucepan and stir simmering over medium heat until the sugar is dissolved

Step 2: Soak the gelatine leaves in a bowl of cold water for 3-4 minutes, until softened

Step 3: Squeeze the excess moisture out of the gelatine and add it to the cream mixture in the saucepan, stirring until dissolved. Then set aside to cool slightly

Step 4: Pour the buttermilk into a large bowl and add the cooled cream mixture through a strainer and stir to combine

Step 5: In a separate small bowl, combine the lemon zest and lemon juice together. Add 2 tbsp of the juice mix to the cream mixture and stir

Step 6: Transfer the mixture into a jug, and then pour into moulds, decorative bowls, or teacups

Step 7: Refrigerate for at least three hours

Step 8: To serve from moulds, lightly press around the top edges of the panna cotta to release the seal, and then hold the mould in hot water for 20 seconds and turn onto a serving plate.

Step 9: Add a generous drizzle of affogato caramel, chopped strawberries, and garnish with lavender (optional).

Step 10: Keep chilled until serving.