Panna cottas can be chilled in molds, covered, up to 2 days.
Recipe information
Total Time
8 1/4 hours
Yield
Makes 6 servings
Ingredients
For panna cotta
For compote
Special Equipment
Preparation
Make panna cottas:
Step 1
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.
Step 2
Sprinkle gelatin over milk in a small bowl and let stand 1 minute to soften.
Step 3
Bring cream to a boil in a small saucepan. Remove from heat and add gelatin mixture, stirring until dissolved.
Step 4
Whisk cream mixture into strawberry purée and pour into molds. Chill molds, covered, until firm, at least 8 hours.
Step 5
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:
Step 6
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.
Step 7
Serve panna cottas with compote.
