In a bowl, add gelatin sheets and cover with ice cold water.  Allow to sit until softened.

In a sauce pot, combine the cream, sugar and vanilla bean.  Bring to a simmer and remove from heat. 

Squeeze out the water from the gelatin and add gelatin to cream mixture.  Add buttermilk and stir to combine.

Strain and pour into 8 (4-ounce) ramekins or other desired container.  Refrigerate until set.

In a small pot, combine wine, honey and raisins.  Bring to a simmer and cook 5 minutes.  Remove raisins from liquid and reserve.  Reduce liquid to ¼ cup.  Allow to cool and combine with raisins.

Top each panna cotta with 2 tablespoons of the raisin mixture and sprinkle with ½ tablespoon pine nuts.