For the panna cotta: Soften gelatin in cold water until it is the consistency of plastic wrap (approximately 5 minutes). Combine cream and sugar, and bring to scald. Remove from the heat; add softened gelatin, which has been squeezed dry of all excess water. Add buttermilk. Pass through a fine mesh strainer. Divide among ramekins. Refrigerate until set (approximately 4 hours).
For the strawberries: Combine strawberries and sugar and macerate for approximately 1/2 hour. Afterward, strain the strawberries, reserving the juice and macerated berries separately.
Serve panna cotta topped with strawberry liquid spooned on top and with macerated strawberries.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Claudia Fleming, Pastry Chef, Gramercy Tavern, New York, NY
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