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
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.