If I wasn’t busy working, I’d come over and blow your mind. #dessert #dessertgasm #platedfood #sweets #creamdesserts #pannacotta #strawberries Taste 8/10 Visuals 6/10 Explanation: White chocolate panna cotta served with strawberry marshmallow, macerated strawberries with basil, strawberry gel, coconut sorbet, and strawberry liquor foam. Recipe Notes: I aimed to create an elevated dessert recipe based on the classic associated with strawberries and cream. Here, I changed it with some coconut cream to give it a bit of change. I also infused the strawberries with basil to give it another fresh spin. The drawback was a little that it was not pronounced enough. The pana cotta was light and balanced with a nice and clean hint of coconut cream. The strawberry marshmallow had a nice texture and freshness to it. Strawberry gel was ok; maybe it could have been infused with something else. The Strawberry foam worked amazingly with the panna cotta by balancing the creaminess. Given all the other components and complexity, I have only provided the recipe notes for the panna cotta. You can serve this efficiently in jars or using jars as moulds and with a lovely berry compote or other fruits. White Chocolate Panna Cotta (serves 6): - 220g coconut cream - 250g milk - 55g white chocolate - 5g bloomed gelatine sheets - 80g caster sugar Note: You can use a glass as your desired serving dish like I have here. Process: Heat coconut cream, milk, white chocolate, and caster sugar until fully dissolved. Add bloomed gelatin and stir through until fully incorporated. Pour into desired ramekin dishes. Allow to set in the fridge. Overnight is not suggested as it becomes too gelatinous (jelly-like). For unmolding, gently place the dish into some warm-hot water until it starts to dislodge. Plate immediately and enjoy.