Method:

Combine the gelatin and water together in a bowl and set aside to bloom for 5 -10 minutes. Heat the cream, vanilla, lemon zest and sugar gently in a medium saucepan over a medium heat. Add the gelatin mixture and the lindor truffles and remove from the heat while stirring to combine. Add the buttermilk and stir to combine. Divide half of the mixture evenly between four glasses and place in the fridge to set for 2-3 hours. Meanwhile to make the ganache, place the the Lindor truffles into a medium sized bowl. Gently heat the cream in a medium saucepan and bring to a gentle simmer. Pour the cream over the lindor truffles and allow to melt for 2-3 minutes before stirring until the truffles are melted. Once the panna cotta has set, pour the ganache over the top, dividing it evenly between the glasses, and return to the refrigerator for another hour to set. Remove from the refrigerator and decorate with more Lindor truffles and enjoy.