Strawberry Panna Cotta With Strawberry Compote

Made This Recipe? Add Your Photo

Total Time
9hrs
Prep 30 mins
Cook 8 hrs 30 mins

From Sara's Secret's for the 2005 Strawberry Recipe Swap. You do need 6 (6-ounce) stainless-steel or ceramic molds for this recipe.

Ingredients Nutrition

Directions

  1. Make panna cotta: Blend strawberries, buttermilk, and sugar in a blender until very smooth. Pour through a very fine sieve into a medium bowl, pressing hard on solids and scraping the bottom of the sieve. Discard solids.
  2. Sprinkle gelatin over milk in a small bowl and let stand 1 minute to soften.
  3. Bring cream to a boil in a small saucepan. Remove from heat and add gelatin mixture, stirring until dissolved.
  4. Whisk cream mixture into strawberry puree and pour into molds. Chill molds, covered, until firm, at least 8 hours.
  5. To unmold: Dip molds in a small bowl of hot water 2 or 3 seconds, then invert onto dessert plates and remove molds. Let stand at room temperature 20 minutes to soften slightly.
  6. 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. Set the compote aside to macerate for 10 minutes.
  7. Serve panna cotta with compote.
  8. note: Panna cotta can be chilled in molds, covered, up to 2 days.