Basil Panna cotta with marinated strawberries, white chocolate snow and strawberry pearls

The dessert on the 2026 summer menu is a marriage between Swedish summer and Italian freshness. Here we serve a basil pannacotta with fine marinated strawberries. We top the dish with popping strawberry pearls and white chocolate snow. A lovely caramel sauce adds a little warmth and sweetness to this aromatic dessert. Enough for 10 guests.

Basil Panna cotta

• 60 g Honey
• 125 g Milk
• 250 g Double cream
• 1 Lemon
• 2 Gelatine sheets
• 25 g Basil

Mix the cream and milk in a saucepan. Zest the lemon into the cream / milk mixture. Squeeze the lemon juice into the honey and cook to a caramel. At the same time, heat the cream / milk mixture. Mix the honey caramel with the cream / milk mixture. Soak the gelatine leaves in cold water, add and mix with the basil. Then fill into silicone molds and freeze.

Sponge cake

• 250 g Sugar
• 225 g Egg white
• 55 g Butter
• 60 g Flour
• Butter (for the mold)
• breadcrumbs (for the mold)

Brown the butter until golden brown. Beat the sugar and egg white until light and fluffy. Sift in the flour and gently fold it into the batter. Fold in the browned butter and make sure the batter is completely smooth. Butter the molds and bread them with breadcrumbs, then fill them with the batter. Spread the rest of the batter on a silicone mat and bake both pieces at 200°C for about 20 minutes. Then punch out the sponge cake from the silicone mat. Break the cakes from the molds into smaller pieces and roast them at 150°C for about 20 minutes.

Marinated strawberries

• 250 g Strawberries
• 50 g Sugar
• 40 g Pernod
• 50 g Water
• 50 g Strawberry puree

Caramelize the sugar and flambé with the Pernod. Add water and strawberry puree and cook for 2 minutes. Leave to cool. Cut the strawberries according to the instructions. Mix the sauce with the strawberries.

Strawberry pearls

• 100 g Frozen strawberries
• 50 g Sugar
• 50 g Water
• 50 g lime juice
• 2.75 g Agar agar

Bring the strawberries, sugar, water and lime juice to the boil. Pass the mixture through a fine-mesh sieve into a new saucepan using a ladle so that everything is pressed through properly. Then add the agar agar and bring the mixture to the boil so that the agar is fully activated. Leave to cool slightly and drip the liquid into cold oil using a ‘baby bottle’. Leave the beads to settle in cold oil in the freezer. Strain before serving.

White chocolate snow

• 50 g White chocolate
• 100 g Sugar
• 20 g Water

Melt the white chocolate and pour into a mixing bowl. Boil the sugar and water to make a syrup at 135°C. Carefully pour the syrup into the bowl while whisking.

Licorice-cola sauce

• 100 g of Double Cream
• 100 g Golden syrup
• 50 g Sugar
• 2 g of Sea salt
• 5 g Licorice powder

Boil all ingredients to 110°C. Leave to cool and pour into a piping bag.

Garnish

• 1 punnet Atsina cress

When serving:

Place the pannacotta on the cut-out sponge cake and leave to thaw for at least 20 minutes. Spread the caramel sauce over the pannacotta and place the remaining ingredients around it. Serve immediately when everything is on the plate.