Strawberry Panna Cotta

By Texaschef11

Ingredients

• Panna Cotta
• 3 cups sliced strawberries (1 pound)
• 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
• Optional: 1 teaspoon strawberry extract
• Fruit Compote
• 2-1/2 cups strawberries (preferably small; 3/4 lb), trimmed
• 1/4 cup fresh orange juice
• 2 teaspoons superfine granulated sugar

Preparation

Step 1

1) To make panna cotta: 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 purée and pour into 6 (6-oz.) 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.
2) To make fruit compote: 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.
Yield:6 servings.