strawberry panna cotta

3 cups sliced strawberries (1 pound)
1 3/4 cups well-shaken low-fat buttermilk
6 tablespoons sugar* (or more according to taste)
2 1/2 teaspoons unflavored gelatin, from less than 2 (1/4-oz) envelopes
1/4 cup whole milk
1/4 cup heavy cream


Blend strawberries, buttermilk, and sugar in a blender until very smooth, then pour through a very fine sieve into a medium bowl, pressing hard on solids. Discard solids.
Sprinkle gelatin over milk in a small bowl and let stand 1 minute to soften. Bring cream to a boil in a small saucepan. Remove from heat and add gelatin mixture, stirring until dissolved. Whisk cream mixture into strawberry purée and pour into molds or glasses. Chill, covered, until firm, at least 8 hours.To unmold, dip molds in a small bowl of hot water 2 or 3 seconds, then invert panna cottas onto dessert plates and remove molds. Just serve if you them in whatever you chilled them in, if you don't want to unmold the panna cotta. I topped mine with a little bit of whipped cream and shaved chocolate.

 * Note: I added 2 extra tablespoons of sugar. I tasted the base and it was a little too tart.