For the buttermilk vanilla panna cotta:

1. Bloom the gelatin in the cold water and set aside.
2. Add the cream, sugar, vanilla, and salt and heat just until the sugar is melted fully.
3. Slowly whisk in the gelatin, making sure all of it melts.
4. Take off the heat and whisk in the buttermilk.
5. Pour into ramekins or bowls that you plan to serve it in.
6. Chill until set, about 2 hours.

For the basil sorbet:

1. Puree the basil with the lemon juice.
2. In a saucepan, add the sugar and water and cook until the sugar is fully melted.
3. Remove from the heat and add the basil lemon juice.
4. Pour into an ice cream maker and spin until the mixture becomes frozen and creamy-looking.

For the honey-macerated strawberries:

1. Add all ingredients together and stir well.

To build the plate:

1. Add the strawberries on top of the panna cotta.
2. Scoop on some basil sorbet and sprinkle it with 1 package of Strawberry Pop Rocks.