Strawberry Panna Cotta with Strawberry Compote

Ingredients

• 0.5 oz gelatin powder unflavored
• 2 teaspoons granulated sugar 
• 0.3 cup cup heavy whipping cream 
• 1.8 cups buttermilk low-fat well-shaken
• 0.3 cup orange juice fresh
• 2.5 cups strawberries trimmed (preferably small;)
• 6 tablespoons sugar 
• 0.3 cup milk whole

Equipment

• bowl
• sauce pan
• whisk
• sieve
• blender

Directions

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.
2. Sprinkle gelatin over milk in a small bowl and let stand 1 minute to soften.
3. Bring cream to a boil in a small saucepan.
4. Remove from heat and add gelatin mixture, stirring until dissolved.
5. Whisk cream mixture into strawberry purée and pour into molds. Chill molds, covered, until firm, at least 8 hours.
6. 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.
7. Let stand at room temperature 20 minutes to soften slightly.
8. Halve strawberries lengthwise if small or quarter if larger.
9. Whisk together orange juice and superfine sugar in a bowl until sugar is dissolved and add strawberries, tossing to coat.
10. Serve panna cottas with compote.
11. Panna cottas can be chilled in molds, covered, up to 2 days.
12. Each serving contains about 146 calories and 3 grams fat.
13. Gourmet