Strawberry Panna Cotta with Strawberry Compote |
|
 |
Prep Time: 25 Minutes Cook Time: 470 Minutes |
Ready In: 495 Minutes Servings: 6 |
|
Ingredients:
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-oz) envelopes |
1/4 cup whole milk |
1/4 cup heavy cream |
2 1/2 cups strawberries (preferably small; 3/4 lb), trimmed |
1/4 cup fresh orange juice |
2 teaspoons superfine granulated sugar |
Directions:
1. Make panna cottas: 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.
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 purée 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 panna cottas 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.
7. Serve panna cottas with compote.
8. Cooks' note: Panna cottas can be chilled in molds, covered, up to 2 days.
9. Each serving contains about 146 calories and 3 grams fat. Nutritional analysis provided by Gourmet
|
|