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1
For the panna cottas:
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2
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.
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3
Discard solids.
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4
Sprinkle gelatin over milk in a small bowl and allow to stand 1 minute to soften.
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5
Add cream in a small saucepan, and bring to a boil.
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6
Remove from heat and stir in gelatin mixture, stirring until dissolved.
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7
Whisk cream mixture into strawberry puree until smooth and well mixed, then pour into molds.
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8
Keep molds refrigerate, covered, until firm, at least 8 hours or overnight.
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9
To unmold:
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10
Dip molds in a small bowl of hot water 3 seconds, then invert panna cottas onto small dessert plates and remove molds.
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11
Make compote while panna cottas stand:
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12
Halve strawberries lengthwise if small or quarter if larger.
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13
Add orange juice and sugar in a bowl, and whisk until sugar is dissolved and stir in strawberries, tossing to evenly coat.
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14
Serve panna cottas with fresh compote.
