For the panna cotta
4 large egg yolks
100g caster sugar
350ml single cream
1 vanilla pod, seeds scraped out
3 leaves of gelatine, soaked in cold water for 10 minutes
For the strawberries
150g caster sugar
2 strips lemon rind
1 raspberry & vanilla teabag
500g strawberries, hulled and quartered
4 scoops of champagne sorbet
In the meantime, whisk together the egg yolks and sugar in a bowl until pale and creamy. Pop a sieve over the bowl. Once the cream has come to the boil, pour it through the sieve over the eggs to strain off the vanilla pod and any woody bits that have come off it into the cream. Whisk it all together and pour back into the saucepan.
Place the saucepan over a gentle heat and whisk constantly until the custard thickens enough so that it can coat the back of a spoon (another trick is to draw a line through the custard with your finger – the line should remain). Transfer to a jug. Squeeze any excess water out of the gelatine and whisk into the hot custard until it has completely melted. Use ramekins or glasses to set. Whatever your chosen vessels, once cool, pop them into the fridge for at least six hours – overnight is easiest.
For the strawberries, bring the water and sugar to the boil then add the lemon rind and simmer it all for five minutes. Strain and set aside. Place half of the syrup in a sauce pan with the tea bag, basil leaves and a squeeze of lemon juice. Bring to a gentle simmer then remove from heat to infuse until cool. Strain until needed.
Place the strawberries into a bowl and pour over the infused syrup. Leave to macerate for two minutes. Arrange the strawberries onto the panna cotta with a couple of baby basil leaves and finish with a quenelle of champagne sorbet.