Balsamic and Basil Roasted Strawberries with Almond Milk Panna Cotta

Recipe steps

Panna cotta: agar-agar, the gelling agent that doesn't forgive mistakes

In a saucepan, mix the almond milk, cream, and agar-agar while cold — unlike gelatin, agar-agar absolutely must be heated to work, it tolerates no improvisation. Bring to a boil while whisking, maintain at a simmer for 1 minute, then add the sugar, orange blossom water, and vanilla. Mix and divide among 4 glasses or ramekins. Let cool at room temperature for 20 minutes, then refrigerate for at least 3 hours.

Roasted strawberries: short but intense

Preheat the oven to 200°C (400°F). Hull the strawberries and leave them whole if they’re small, or cut them in half if they’re medium-sized. Arrange them in a single layer in an oven-safe dish. Sprinkle with sugar, drizzle with balsamic vinegar, and add the crushed pepper. Bake for 10 to 12 minutes — they should be tender, slightly candied, and bathed in a glossy, syrupy juice. Let them cool slightly.

Toasting the almonds and plating

Toast the sliced almonds in a dry pan over medium heat for 3 to 4 minutes, stirring constantly — they burn faster than you’d think. Set aside on paper towels. When ready to serve, take the panna cottas out of the refrigerator. Generously spoon the warm roasted strawberries and their juices over each cold panna cotta. Scatter with sliced almonds and finish with 3 fresh basil leaves torn by hand — never with a knife, to prevent them from blackening or losing their fragrance.

The hot-cold contrast: serve without delay

This dessert relies entirely on the contrast between the cold panna cotta and the warm strawberries. Serve as soon as the strawberries are placed on the glasses — every passing minute diminishes that temperature clash that is the heart of this recipe. At the table, invite your guests to gently break through the surface of the panna cotta with their spoon to mix the two textures.

Tips and variations

• Tip If your strawberries are very sweet, reduce the roasting sugar to 1 teaspoon and add a few drops of lime juice. If they’re too tart (often the case with ugly strawberries), keep the 2 tablespoons and add a touch of honey.
• Variation The almond milk panna cotta can be replaced with a coconut milk version for an even smoother and more exotic dessert. In summer, add a teaspoon of cardamom to the coconut milk for a wonderfully fragrant Indian-inspired version.