«If you need to chill your panna cotta really quickly, sit the moulds in a tray filled with ice and refrigerate.»
For the panna cotta: soak the gelatine leaves in cold water until soft. Pick and wash the basil leaves. Add the milk, cream and the sugar to a saucepan. As this mixture comes up to the boil, add the basil leaves. Bring to the boil and then remove from the heat and allow to infuse for a couple of minutes.
Place the mixture in a blender and blitz until smooth. Add the softened gelatine leaves to the mixture and stir to dissolve. Pass the mixture through a fine sieve and then pour into individual moulds. Refrigerate for at least 1 hour.
For the vanilla shortbread: preheat the oven to 180'C.
Dice the butter. Split the vanilla pods and scrape out the seeds with the point of a knife.
Place all of the ingredients in a food processor and pulse until a ball begins to form. Do not overwork in the food processor. Remove and finish kneading by hand until you have a firm ball of dough. Roll the pastry between 2 sheets of baking paper until 5mm thick. Bake in the oven for 10-12 minutes. Remove and cut into shapes while the shortbread is still soft. Return to the oven and bake for a further 3 minutes. When golden brown on the edges and firm in the middle, sprinkle with the caster sugar whilst still hot and then allow to cool.
For the strawberries: wash the strawberries and remove the stalks. Cut into quarters, sprinkle with sugar and a squeeze of lemon juice.
Place a spoonful of strawberries on the top of each set panna cotta.
Serve the shortbread biscuits alongside the panna cottas.