Caramelized White Chocolate Panna Cotta with Strawberry Sorbet, Macerated Strawberries, White Chocolate Crunch, Brown Butter Dust, and Strawberry Pink Peppercorn Powder

Combine all ingredients in a high power blender and process until smooth. Pour into a freezer-safe container and freeze until solid, about 4 hours and up to a week ahead (I like to freeze this in silicon molds shaped like quenelles for a fancy presentation).

Add 1/2 cup cream, water, 4 ounces caramelized chocolate if Choczero (a little over half the caramelized white chocolate – if Lily’s or regular chocolate was used, omit it at this point), and salt to a small pot and sprinkle gelatin over top. Let stand for 10 minutes to rehydrate. Heat over medium heat, whisking until boiling, being sure that the gelatin is thoroughly dissolved. Stir constantly until the white chocolate is dissolved, if Choczero was added. If using a white chocolate that does not turn hard (Lily’s or regular, pour the boiled cream/gelatin mixture over the caramelized white collate and let stand for 5 minutes and then whisk until completely smooth, ensuring that the chocolate is all melted). Once all the chocolate is incorporated, add the remaining 1/2 cup cold heavy cream and whisk until combined and then let the mixture come to room temperature.

Divide between 6 individual serving bowls or silicon molds. I like to set these on a rimmed baking sheet so that I can move the panna cotta easily. Using a toothpick, pop any bubbles on the surface of the panna cottas (this is especially important if you won’t be turning the panna cotta out as they will set and affect the appearance of the serving surface) and then refrigerate until set, at least 3 hours and preferably overnight.

Add the butter to a small pan or pot with a light color bottom (this will allow you to see when the butter solids have turned golden). I like to brown at least a cup of butter at a time and I freeze whatever I don’t use for easy use in the future – add the remaining browned butter to a ziplock and lay it flat on a baking tray. Freeze solid and then store.) Cook over medium heat until the butter smells nutty and the solids in the butter have turned a light golden color.

Weigh out the tapioca maltodextrin and place it into a large bowl. Pour the browned butter on top and whisk until evenly distributed. Store in an airtight container (any water will cause the powder to dissolve, leaving you with a slurry). Will keep refrigerated for up to a month or in the freezer for up to 3 months.

Stir together all ingredients in a bowl and adjust salt, sweetener, and lemon juice to taste. Set aside to let the flavors meld for at least 30 minutes.

Place the pink peppercorns, if using, and freeze dried strawberries in a fine mesh strainer and rub them through the strainer and over serving plates to form the strawberry dust. I put a sauce onto a plate and dust over that to form a crescent pattern.

Fill a bowl with very hot water and then dip each mold into the water for 10 seconds to loosen the panna cotta. Dry the mold and then invert it over a strawberry dusted serving plate.

Spoon a mound of brown butter powder near the panna cotta and place a scoop of strawberry sorbet on top of the brown butter powder.

Crush the remaining Choczero caramelized chocolate into white chocolate crumble and place small groups around the plate.

Spoon macerated strawberries in small groups around the plate.

Finally, garnish with strawberry halves and edible flowers, if desired and serve immediately.