For the buttermilk panna cotta: 

1 qt heavy cream zest of 3 lemons
440 g sugar
2 Qt buttermilk
32 sheets gelatin (silver)
2 Tbsp vanilla bean paste

• Combine the buttermilk and vanilla bean paste in a bowl and set aside. Heat the heavy cream with the zest and sugar in a medium saucepan. Add the bloomed gelatin and stir the mixture into the bowl with the buttermilk and vanilla bean paste. Pour halfway up in the bottom of bowls and let set. Limoncello granita:
  280 g sugar 540 g lemon juice 1680 g water 480 g limoncello 

• Combine all ingredients and freeze in a shallow pan, scraping every 45 minutes until completely frozen.
  Strawberry sorghum syrup:
  300 g strawberries 1 vanilla bean 90 g sorghum syrup 1 c water
  80 g sugar 

• Cook the strawberries with the sorghum syrup and sugar over low heat until the strawberries break down. Remove from heat and press through a chinois or ne strainer into a bowl.
  Add the 1 cup of water to dilute.
  Garnish with:
  Sliced berries sorrel
  micro shiso 

• Once panna cottas have set, top with a little of the granita, a drizzle of strawberry sorghum syrup, fresh sliced berries, sorrel, and micro shiso.