2000s Recipes + Menus
Strawberry Panna Cottas with Strawberry Compote
Serves6
- 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
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Special equipment:
6 (6-oz) stainless-steel or ceramic molds
Make panna cottas:
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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.
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Sprinkle gelatin over milk in a small bowl and let stand 1 minute to soften.
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Bring cream to a boil in a small saucepan. Remove from heat and add gelatin mixture, stirring until dissolved.
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Whisk cream mixture into strawberry purée and pour into molds. Chill molds, covered, until firm, at least 8 hours.
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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:
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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.
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Serve panna cottas with compote.
Cooks' note: Panna cottas can be chilled in molds, covered, up to 2 days.
- Keywords
- katy massam,
- strawberry,
- dessert,
- summer,
- fruit
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