1 vanilla bean
1 1/4 cups heavy cream
1/2 cup, plus 2 tablespoons sugar, divided
1 1/2 teaspoons powdered gelatin
1 3/4 cups buttermilk
1 tablespoon salt
3 bunches basil
1 cup canola oil
1 pint strawberries, washed, hulled and quartered
1/4 cup basil microgreens

Split the vanilla bean lengthwise and, using back of knife blade, scrape out pulp. Combine pulp and split pod with the cream and 1/2 cup of the sugar in a medium saucepan. Bring to a boil and steep for 15 minutes.

In a medium bowl, combine the gelatin and 2 tablespoons water. Let rest for 5 minutes until gelatin expands and resembles applesauce.

Bring cream mixture back to a boil and temper gelatin by adding a ladle of hot cream mixture to gelatin while whisking vigorously, repeat process before pouring tempered gelatin into cream. Remove vanilla bean pod and stir in the buttermilk. Pour mixture into 6 ramekins and refrigerate until set, at least 4 hours.

Prepare an ice-water bath for making basil oil; set aside. Bring a gallon of water to boil in a large pot. Add the salt and blanch the bunches of basil in boiling water until they turn bright green, about 20 to 30 seconds. Immediately strain basil and transfer to ice-water bath to cool for 2 minutes.

Squeeze basil dry with a kitchen towel and puree in a blender with the canola oil. Let sit for 2 hours at room temperature and then strain through a fine-mesh sieve. Discard solids and reserve basil oil until ready to use.

To serve, toss the strawberries with remaining 2 tablespoons sugar and the basil microgreens. Unmold panna cottas by dipping ramekin for several seconds in about an inch of hot water. Invert ramekin over serving plate or bowl, garnish with strawberry salad and drizzle with basil oil.

Makes 6 servings.

— Recipe from "Microgreens: A Guide to Growing Nutrient-Packed Greens," by Eric Franks and Jasmine Richardson.