Caramel and granadilla panacotta

Place castor sugar and 75 ml (5 tbsp) cold water in a small, heavy-based saucepan and bring to boil over moderate heat.
Cook, stirring often, until syrup starts to turn golden brown, about 5 minutes. Immediately pour equal quantities into 6 x 125 ml (1/2 cup) heat-resistant moulds that have been rinsed and sprayed with non-stick cooking spray.
Bring cream and sugar to boil, remove from stove and sprinkle gelatine over. Stir until dissolved. Whisk in buttermilk and 1/2 granadilla pulp.
Pour into moulds. Refrigerate until set.
Remove from fridge, dip bases of moulds in hot water and run a knife around edges of set mixture.
Unmould onto plates and serve with remaining granadilla pulp.