Why not try this quick and easy dessert — perfect for Spring/Summer!!

Buttermilk pannacotta with Red-wine/strawberry compote:

Pannacotta:

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

 

Compote:

1 cup dry red wine

¼ cup granulated sugar

1 pint strawberries, hulled and sliced

 

Method:

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. 

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