Description
This playful dessert layers silky buttermilk vanilla panna cotta with honey-macerated strawberries, refreshing basil sorbet, and a nostalgic crunch of strawberry Pop Rocks.
Ingredients
Scale
For the Buttermilk Vanilla Panna Cotta:
- 2 tsp gelatin powder
- 3 tbsp cold water
- 2 cups heavy cream
- ½ cup sugar
- 1 tbsp vanilla bean puree
- 1 tsp kosher salt
- 1 ¼ cup buttermilk
For the Basil Sorbet:
- 2 oz basil leaves
- 1/3 cup lemon juice
- 1 cup sugar
- 2 ½ cups water
For the Honey-Macerated Strawberries:
- 1 pt strawberries, sliced thinly
- 4 tbsp honey (local wildflower is my fave)
- Pinch of salt
Instructions
For the Buttermilk Vanilla Panna Cotta:
-
- Bloom the gelatin in the cold water and set aside.
- Add the cream, sugar, vanilla, and salt and heat just until the sugar is melted fully.
- Slowly whisk in the gelatin, making sure all of it melts.
- Take off the heat and whisk in the buttermilk.
- Pour into ramekins or bowls that you plan to serve it in.
- Chill until set, about 2 hours.
For the Basil Sorbet:
- Puree the basil with the lemon juice.
- In a saucepan, add the sugar and water and cook until the sugar is fully melted.
- Remove from the heat and add the basil lemon juice.
- Pour into an ice cream maker and spin until the mixture becomes frozen and creamy-looking.
For the Honey-Macerated Strawberries:
- Add all ingredients together and stir well.
Building the plate:
- Add the strawberries on top of the panna cotta. Scoop on some basil sorbet and sprinkle it with 1 package of Strawberry Pop Rocks.