Vanilla bean panna cotta serves as the base of Strawberries and Champagne ($15) at Hakkasan. It's whimsical and fresh, with a handful of quartered strawberries from the Greenmarket and poached rhubarb. There's a scoop of rhubarb sorbet to tie things together; this is one of those desserts where you should get a bite of everything at once to really appreciate it. That foam on top? It's champagne. While flavors often taste lighter when turned into foam, this one is intensified, almost like a champagne reduction.
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