2000s Recipes + Menus

Strawberry Panna Cottas with Strawberry Compote

  • Active Time:25 min
  • Start to Finish:8 1/4 hr (includes chilling)
May 2002
The cool smoothness of fresh strawberry panna cotta makes the perfect summer dessert.

For panna cotta

  • 3 cups sliced strawberries (1 lb)
  • 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:

  • 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.
  • 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 purée 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 panna cottas 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.
  • Serve panna cottas with compote.
Cooks' note: Panna cottas can be chilled in molds, covered, up to 2 days.
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