Strawberry Panna Cotta with Strawberry Compote

Directions

For the panna cottas:

Add strawberries, buttermilk, and sugar in a blender, blend 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 allow to stand 1 minute to soften.

Add cream in a small saucepan, and bring to a boil.

Remove from heat and stir in gelatin mixture, stirring until dissolved.

Whisk cream mixture into strawberry purée until smooth and well mixed, then pour into molds.

Keep molds refrigerate, covered, until firm, at least 8 hours or overnight.

To unmold:

Dip molds in a small bowl of hot water 3 seconds, then invert panna cottas onto small dessert plates and remove molds.

Make compote while panna cottas stand:

Halve strawberries lengthwise if small or quarter if larger.

Add orange juice and sugar in a bowl, and whisk until sugar is dissolved and stir in strawberries, tossing to evenly coat.

Serve panna cottas with fresh compote.