Nutrition per serving may change if servings are adjusted.
1 envelope unflavored gelatin
1/4 cup water
1/2 cup sugar
1/3 cup whipping cream
2 1/3 cups buttermilk
1 cup dry red wine
1/4 cup sugar
1 pint strawberries, hulled and sliced
To make panna cotta: Sprinkle gelatin over water in a saucepan; let stand for 1 minute. Add 1/4 cup sugar and cream and heat over low heat until steaming, stirring to dissolve sugar. Remove from heat and slowly stir in buttermilk.
Pour custard into six 6-ounce (3/4-cup) ramekins or molds. Cover and refrigerate panna cottas until firm, about 2 hours.
To make compote & serve: Heat wine and 1/4 cup sugar in a small nonreactive saucepan over medium heat until boiling. Lower heat and simmer until reduced to 1/2 cup, about 15 minutes.
Place strawberries in a medium bowl and pour in wine mixture. Let compote cool to room temperature.
Dip ramekins or molds into hot water for a few seconds, then invert panna cottas onto individual dessert plates. Shake to loosen, then lift off ramekins or molds. Spoon compote around panna cottas. Serve immediately.
Equipment: six 6-ounce (3/4-cup) ramekins or molds
200 calories;5 g fat(3 g sat); 1 g fiber; 32 g carbohydrates; 3 g protein; 14 mcg folate; 16 mg cholesterol; 29 g sugars; 0 g added sugars; 154 IU vitamin A; 29 mg vitamin C; 53 mg calcium; 0 mg iron; 61 mg sodium; 178 mg potassium