Strawberry Panna Cotta With Strawberry Compote
1. 3 cups sliced strawberries
2. 1 3/4 cups well-shaken low-fat buttermilk
3. 6 tablespoons sugar
4. 2 1/2 teaspoons unflavored gelatin
5. 1/4 cup whole milk
6. 1/4 cup heavy cream
7. 2 1/2 cups strawberries (preferably small), trimmed
8. 1/4 cup fresh orange juice
9. 2 teaspoons superfine granulated sugar
# 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.
- Puddings/Mousse, Desserts