Bloom the gelatin in 1∕4 cup water.
In a bowl, combine œ cup of the heavy cream, 1∕4 cup of the sugar and the rose petals, and allow the mixture to steep at room temperature for 1 hour.
Add the vanilla bean.
In a 4-quart saucepan over low heat, cook and stir the mixture gently until the sugar dissolves.
Remove from the heat, strain and whisk in the gelatin and buttermilk.
Pour the mixture into ramekins and refrigerate until set.
Whisk the other half of the heavy cream until stiff peaks form and reserve.
Whisk the egg yolks and the remaining sugar until creamy and light.
In a double boiler at a minimum of 140 degrees, cook the egg mixture, whisking constantly.
After 3 to 4 minutes, add the white peach purée.
Continue cooking and whisking until the mixture is thick.
Remove the bowl from the double boiler, and allow the mixture to cool.
Fold in the reserved whipped cream.
To serve, unmold the panna cotta onto individual plates and spoon the sabayon over the top.
1 cup heavy cream, divided
3/8 cup sugar, divided
2 cups rose petals
1 vanilla bean, halved and seeded
1 cup buttermilk
3 egg yolks
½ cup white peach purée
This article appears in May 1-31, 2010.