- 6
Ingredients
- 6 SERVINGS
- FOR PANNA COTTA
- 3 cups sliced strawberries (1 lb)
- 1 3/4 cups well-shaken low-fat buttermilk
- 6 tablespoons sugar
- 2 1/2 teaspoons unflavored gelatin, from less than 2 (1/4-oz) envelopes
- 1/4 cup whole milk
- 1/4 cup heavy cream
- FOR COMPOTE
- 2 1/2 cups strawberries (preferably small; 3/4 lb), trimmed
- 1/4 cup fresh orange juice
- 2 teaspoons superfine granulated sugar
- SPECIAL EQUIPMENT: 6 (6-oz) stainless-steel or ceramic molds
Preparation
Step 1
MAKE PANNA COTTAS:
Blend strawberries, buttermilk, and sugar in a blender until very smooth, then pour through a very fine sieve into a medium bowl, pressing hard on solids. Discard solids.
Sprinkle gelatin over milk in a small bowl and let stand 1 minute to soften.
Bring cream to a boil in a small saucepan. Remove from heat and add gelatin mixture, stirring until dissolved.
Whisk cream mixture into strawberry puree and pour into molds. Chill molds, covered, until firm, at least 8 hours.
To unmold, dip molds in a small bowl of hot water 2 or 3 seconds, then invert panna cottas onto dessert plates and remove molds.
Let stand at room temperature 20 minutes to soften slightly.
MAKE COMPOTE WHILE PANNA COTTAS STAND:
Halve strawberries lengthwise if small or quarter if larger.
Whisk together orange juice and superfine sugar in a bowl until sugar is dissolved and add strawberries, tossing to coat.
Serve panna cottas with compote.
COOKS' NOTE: Panna cottas can be chilled in molds, covered, up to 2 days.