STRAWBERRY PANNA COTTAS

By BobD

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

Details

Servings 6
Adapted from gourmet.com

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.