Yep, what is the recipe?????.
This is kind of difficult because I've changed it up everytime - substitutions include using yoghurt instead of cream, using OJ instead of milk, I've never used the buttermilk, I've added lime juice. Last time I had some marscapone left over so I dumped that in too.
The following is the recipe I started with, but like I said I've never made as written and I've taken ridiculous liberties and it still always comes out .... I've also never turned it out but always served it in the ramekin. One piece of advice would be to use more rather than less gelatin. For the lime / ginger variation I used one pack of gelatin and it stayed a little too wobbly. Luckily the texture worked well with the chilled tartness of the lime.
For panna cotta
3 cups sliced strawberries (1 pound)
1 3/4 cups well-shaken low-fat buttermilk
6 tablespoons sugar
2 1/2 teaspoons unflavored gelatin, from less than 2 (1/4-oz) envelopes
1/4 cup whole milk
1/4 cup heavy cream
Make panna cottas:
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. Chill molds, 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. Let stand at room temperature 20 minutes to soften slightly.
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