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.
- 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-ounce)
- 1⁄4 cup whole milk
- 1⁄4 cup heavy cream
- 2 1⁄2 cups strawberries, trimmed (preferably small; 3/4 pound)
- 1⁄4 cup fresh orange juice
- 2 teaspoons superfine sugar
- 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.
- 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 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. Set the compote aside to macerate for 10 minutes.
- Serve panna cotta with compote.
- note: Panna cotta can be chilled in molds, covered, up to 2 days.