Strawberry Panna Cottas with Strawberry Compote
I found this recipe, for Strawberry Panna Cottas while paging through and cleaning out my old Gourmet Magazines. Panna Cotta is Italian for "cooked cream" and is a light, eggless custard, often flavored with caramel, according to the Food Lover's Companion, and it is served cold, accompanied with fruit. I love how light and fresh these panna cottas taste, made with fresh strawberreis, low-fat buttermilk, a small amount of sugar, gelatin and some milk and cream. The Strawberry Compote is made simply with fresh strawberries, orange juice and sugar.
To make these pretty personal-size desserts, blend fresh strawberries, buttermilk and sugar in a blender.
Pour the blended strawberry mixture through a sieve into a bowl.
Discard the seeds.
Mix the gelatin and milk; then add to the cream and bring to a boil to dissolve the gelatin. Pour into the blended strawberry mixture. Pour mixture into 6-ounce molds (I used custard cups).
Refrigerate molds for at least 8 hours before serving. I made the panna cottas for dessert after a dinner at Jason's and Katite's house and both Blake and Finn loved them as much as I did. I'll bet they would be wonderful made with fresh peaches in the fall.