Active Time

　　25 minutes

　　Total Time

　　8 1/4 hours

　　

Ingredients

Makes 6 servings

　　

For 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-oz) envelopes

　　1/4 cup whole milk

　　1/4 cup heavy cream

　　

For compote

2 1/2 cups strawberries (preferably small; 3/4 lb), trimmed

　　1/4 cup fresh orange juice

　　2 teaspoons superfine granulated sugar

　　

Special Equipment

6 (6-oz) stainless-steel or ceramic molds

　　

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.

　　

Nutrition Per Serving

Each serving contains about 146 calories and 3 grams fat.

　　#### Nutritional analysis provided by Gourmet

　　Cooks' note:

　　Panna cottas can be chilled in molds, covered, up to 2 days.