No, but I'm not surprised you asked.
Strawberry Panna Cotta
3 cups sliced strawberries (about 1 pound)
1 3/4 cups buttermilk
6 tablespoons sugar
1 1/2 envelopes unflavored gelatin
1/4 cup milk
1/4 cup whipping cream
Lightly grease 6 6-ounce ramekins and set aside.
Blend the strawberries, buttermilk and sugar in a blender until very smooth. Pour the mixture through a very fine sieve into a medium bowl, pressing hard on the solids before discarding them.
In a small bowl, sprinkle the gelatin over the milk and let stand 1 minute to soften.
In a small saucepan, heat the cream until bubbles begin to appear around the edge (just before it boils). Remove from heat and add the gelatin mixture, stirring until it dissolves.
Whisk the cream mixture into the strawberry purée. Divide the mixture evenly among the ramekins and chill, covered, until firm (at least 8 hours).
To unmold, dip the ramekins in a small bowl of hot water for 2-3 seconds and then invert onto dessert plates. (This method resulted in the panna cotta soup you see above, but that could have been a product of all of this hot weather we've been having.)
Source: Strawberry Panna Cotta posted at Epicurious.com, originally published in Gourmet in May 2002.
Notes: If you prefer your strawberries on the side, try the Vanilla Panna Cotta with Balsamic Strawberries.