Method

1. Preheat the oven to 165°C. Line a large baking tray with baking paper. Spray four 12cm ring moulds with oil, and place on the prepared tray.
2. Soften the cookie dough, then divide among the four ring moulds and press into an even base layer. Bake for 10 minutes until slightly golden. Remove from the oven and set aside to cool. Store in an airtight container until needed.
3. Place chocolate in a medium-sized bowl. Place cream in a small saucepan with the vanilla beans and pod. Bring to the boil, then remove from the heat and pour over the chocolate. Stir until smooth, then cover the bowl with plastic wrap and place in the fridge to set overnight.
4. The next day, whisk white chocolate cream mixture to soft peaks, then place in a piping bag with a plain nozzle. Pipe all over the cookie bases, then decorate with strawberries and basil leaves to serve.