Mobility is key during any race, and this portable, individually portioned panna cotta is perfect for a dessert on the go. Mint is the traditional herb for dessert, but basil is much more exciting.

Yield: 5 servings

Add gelatin and water to a small bowl and set aside. Add strawberries to the bowl of a food processor fitted with a metal blade. Puree until smooth. Pour mixture through a sieve and into a bowl, using a ladle to push liquid through sieve. Discard solids.

Add sugar and yogurt to bowl with strawberries, and mix well. Bring cream to a boil, whisking occasionally. Shut off heat. Add gelatin mixture to hot cream mixture and whisk. Add cream mixture to strawberry mixture, and mix well. Pour mixture into 5 ramekins and refrigerate until cold. Cover ramekins with saran wrap and refrigerate overnight.

Beat egg white until it turns to foam. Brush basil leaves with egg white, then gently dip both sides into sugar. Place leaves on a baking sheet lined with parchment. Let leaves stand 4–5 hours, until dry. Using scissors, cut basil into very thin strips.

To remove panna cotta, dip mold into hot water. Dip a knife into hot water and gently trace blade along entire inside edge of each mold. Place serving plate on top of mold and flip over. Garnish with candied basil.