Buttermilk and tonka bean panna cotta

To make the panna cotta, begin by putting the gelatine into some iced water, to soften

Combine the cream and buttermilk in a pan and slowly bring to the boil, then add the caster sugar, tonka bean and softened gelatine and mix well until the gelatine is dissolved

Remove from the heat, cover and set aside to infuse for a minimum of an hour

Pass the mixture through a fine sieve into a jug, then divide between bowls and place into the fridge to set for a minimum of 4 hours - preferably overnight

Combine the strawberries, sugar, lemon juice and grated tonka bean in a bowl and mix well, then cover and set aside

Bring a pan of water to a boil then turn off. Place the bowl of strawberries on top, and allow them to soften and steam for 5-10 minutes - the strawberries will soften slightly and release some of their juices

Remove the strawberries from the heat, allow to cool, then refrigerate until completely cold

Preheat the oven to 150°C/gas mark 2

To make the shortbread, place all ingredients in a Thermomix and blend until it comes together like a dough

Line a small tray with non-stick baking paper, then transfer the shortbread mix onto it and smooth it out evenly with the back of a spoon. Score the shortbread into portions using a knife, and prick the top with a fork 

Bake the shortbread for 30-45 minutes or until evenly golden, then remove from the oven and dust with caster sugar. Allow to cool before cutting into portions

To assemble the dish, arrange the macerated strawberries on top of the panna cotta. Break the shortbread into pieces and arrange those on top too, then finish with a few micro basil leaves