Turn your Smeg blast chiller to the “creams and mousses” function and pre-run to cool the compartment. Lightly grease six ¾-cup (190ml) dariole molds or ramekins. Place onto a baking tray.
Pour water into a small bowl; add gelatin and whisk until dissolved. In a medium saucepan, gently heat cream, buttermilk, honey, and vanilla and stir until well combined. Cool slightly; add gelatin and mix well.
Pour the cream mixture evenly among prepared molds or ramekins. Place in the blast chiller and press start (alternatively, you can set these in the fridge for 3-6 hours).
Meanwhile, to make the Strawberry Jam, blend strawberries with water in a food processor or blender. Strain and discard seeds; pour liquid into a small saucepan with honey and cook until well combined and just heated. Set aside to cool.
Pour half of the strawberry mixture into a small bowl and stir through the chia seeds, place in the fridge to set. For the granita, mix the remaining strawberry mixture with kombucha and pour it into a lamington tray. Place in the blast chiller for 1 hour or until set. Using a fork, scrape the surface until flakes appear; return the flakes to the freezer until you’re ready to serve.
Meanwhile, preheat oven to 160°C fan-forced; mix almonds and honey; pour onto a baking tray lined with baking paper; bake for 10 minutes or until golden; allow to cool on the tray. Break into clusters.
To serve, tip out panna cotta onto plates and serve with strawberries, jam, granita, and almond clusters.
Panna cotta can be made 2 days in advance, stored in the fridge, and turned out just before serving.
The granita can be made 2 weeks in advance and stored in the freezer.
Strawberry jam can be made 2 days in advance and stored in the fridge.