Strawberry Panna Cotta




Yield: 6 (8 oz.) ceramic ramekins 24 large or 36 small sliced strawberries (3 cups) 1 1/2 cups low-fat buttermilk (shake well before measuring) 6 tablespoons sugar (just less than one-half cup) 2 1/2 teaspoons unflavored gelatin powder 1/4 cup whole milk 1/2 cup heavy cream For Sauce 2 cups strawberries, trimmed (preferably small, about 1/2 pound) 1 tablespoon superfine granulated sugar Purée strawberries, buttermilk and sugar in a blender until very smooth. Sprinkle gelatin over milk in a small bowl and let stand several minutes to hydrate. Bring cream to a boil in a small saucepan. Remove from heat and add gelatin mixture, stirring until dissolved. Gently whisk cream mixture into strawberry purée and pour into molds. Chill panna cotta, covered, until firm, at least 4 hours. Dessert can be served in ramekins or unmolded. To unmold place ramekins in warm water to loosen the sides slightly, unmold onto dessert plate. Make compote while panna cottas stand Slice strawberries lengthwise and sprinkle sugar over berries and let set 10 minutes. Toss gently. Serve panna cottas with sauce spooned over the top.
Edit ModuleEdit ModuleShow Tags
Edit ModuleShow Tags
Edit ModuleShow Tags

Popular Articles

  1. Secret Swimming Spots
    So maybe "secret" is a stretch, but if you're looking to escape the summer crowds, then here are...
  2. Mom Goes to Pot
    Therapeutic cannabis is in the house.
  3. The Youthful Return of the Family Farm
    A new generation is energizing the old tradition at businesses like the Vernon Family Farm.
  4. Riverdale NH
    With a new statue in Meredith, a cultural icon will invite you to sit a spell.
  5. White-Knuckle Thrills
    Where to find whitewater in the Granite State
  6. Cherishing Education
    Does New Hampshire make the grade?
  7. Horse Sense
    Queen City mounted police aren’t about to ride off into the sunset.
Edit ModuleShow Tags
Edit ModuleShow Tags Edit ModuleShow Tags