For the panna cotta: Heat the cream, sugar and vanilla bean in a pot until almost boiling. Soak the gelatine leaves in cold water for a couple of minutes then squeeze out the water and stir gelatine into the hot cream. Allow to cool slightly before adding the buttermilk. Stir to combine and pour into individual moulds. Allow to cool before placing in the fridge until cold and set.

For the syrup: Bring the honey and water to the boil and remove from heat. When cool add the finely chopped hazelnuts and the grapes.

To serve: Turn out the panna cottas and spoon over the syrup.