Buttermilk pannacotta with Red-wine/strawberry compote:
1 envelope (or 2.25 ts) Knox unflavored gelatin
¼ cup water
½ cup granulated sugar
1/3 cup whipping cream
2 1/3 cups buttermilk
1 cup dry red wine
¼ cup granulated sugar
1 pint strawberries, hulled and sliced
In sauce pan, sprinkle gelatin over water, let sit one minute. Add sugar and cream and heat over low heat over low heat until steaming, stirring to dissolve sugar. Remove from heat and slowly add buttermilk. Pour custard into 6 six-ounce ramekins or molds. Cover and refrigerate until firm.
For compote: heat wine and sugar over medium heat until boiling. Reduce to ½ cup. Add strawberries and cook on low about 15 minutes.