Strawberry Panna Cotta with Strawberry Compote
- Panna Cotta:
- 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) envelopes
- 1/4 cup whole milk
- 1/4 cup heavy cream
- 2 1/2 cups strawberries (preferably small; 3/4 pound), trimmed
- 1/4 cup fresh orange juice
- 2 teaspoons superfine granulated sugar
- Special equipment: 6 (6-ounce) stainless-steel or ceramic molds
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.
Cooks' note: Panna cotta can be chilled in molds, covered, up to 2 days.