Place gelatin into the water and stir to combine. Set aside.
Place yoghurt, cream, buttermilk and sugar into TM bowl and warm 4 min/80°C/speed 2
Add gelatin mixture and combine 30 sec/speed 7. Divide between glasses or dariole moulds.
Set in the fridge for several hours.
Meanwhile toss the strawberries with the vanilla and vinegar. Place into a cold oven set to 160°C. Cook 15 minutes. Remove and cool completely before serving on top of panna cotta with the passionfruit pulp.
These will keep in the fridge for around 3 days. (Unless you’re at my house...then they barely have the chance to set!)