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Strawberry Panna Cotta

3 cups strawberries, hulled and rinsed, patted dry 1 3/4 cups well shaken low-fat buttermilk 6 tablespoons sugar 2 1/2 teaspoons unflavored gelatin or agar agar 1/4 cup whole milk 1/4 cup heavy cream (OR use 1/2 cup half and half, divided: 1/4 cup to dissolve the gelatin or agar agar and the other 1/4 cup to heat; see directions below) Blend strawberries, buttermilk and sugar in blender until very smooth. Pour through a fine sieve into a medium bowl, pressing hard on solids. Discard solids. Sprinkle gelatin or agar agar over milk in small bowl and let soften 1 minute. Heat cream gently in small pan until bubbles form at sides of pan. Remove from heat and add milk/gelatin mixture, stirring until dissolved. Whisk cream mixture into strawberry puree. Pour mixture through sieve again to strain out any remaining gelatin lumps. Pour mixture into 6 stainless steel or ceramic molds. Or, if you are taking this dessert to a picnic, pour it into six small waxed paper cups (like dixie cups).  Or you can pour it all into a medium sized bowl.Ã��Ã�  Cover molds or bowl and refrigerate until firm.Ã��Ã�  This can take about 4-8 hours.Ã��Ã�  Ã��Ã�  If you used molds, unmold onto dessert plates.Ã��Ã�  If you are picnicking, simply eat the panna cotta out of the waxed paper cups.Ã��Ã�  If you used a bowl, you can either unmold the panna cotta or serve it directly from the bowl. Ã��Ã�  If you want, you can slice some more strawberries, toss with sugar if needed for sweetening, and serve over the panna cotta.Ã��Ã�  Sprinkle with mint or anise hyssop, if desired. Ã��Ã�  Adapted from epicurious.com
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