| For the Lemon Balm Panna Cotta: |
| • | 4 sheets gold gelatin |
| • | 125 g. granulated sugar |
| • | 515 g. heavy cream |
| • | 665 g. buttermilk |
| • | 10 g. fresh lemon balm |
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| Method for Lemon Balm Panna Cotta: |
| 1. | Bloom the gelatin sheets in ice water. Set aside. |
| 2. | In a heavy-bottomed pot, combine the sugar, heavy cream and lemon balm. Bring cream to a boil, remove from the heat, cover with Saran, and allow the lemon balm to infuse into the cream for 10 minutes. |
| 3. | Return the pot to the stove, and bring the cream back up to a simmer. Add the bloomed gelatin and mix until gelatin is melted. Strain mixture through a chinois to remove the lemon balm. Add the buttermilk and stir to combine. |
| 4. | Pour the mixture into desired cups and chill until set. |
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| For the Raspberry Mousse: |
| • | 260 g. The Perfect Purée Red Raspberry Puree, thawed |
| • | 128 g. icing sugar |
| • | 4 1/2 sheets gold gelatin |
| • | 260 g. heavy cream |
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| Method for the Raspberry Mousse: |
| 1. | Bloom the gelatin sheets in ice water. Set aside. |
| 2. | In a heavy-bottomed pot, combine the Red Raspberry Puree and icing sugar. Heat the mixture until the icing sugar is dissolved and the mixture is warm, but not boiling. |
| 3. | Add the bloomed gelatin to the Raspberry puree and stir until gelatin is melted. Set mixture over an ice bath and chill until cool, but not set. |
| 4. | Meanwhile, in a stand mixer with the whisk attachment, whip the heavy cream to medium peaks. |
| 5. | Fold the whipped cream into the raspberry mixture until homogenous. |
| 6. | While still liquid, pipe the raspberry mousse over the Panna Cotta. Chill until set. |
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| For the White Chocolate Namelaka: |
| • | 340 g. white couverture |
| • | 4 sheets gold gelatin |
| • | 400 ml heavy cream |
| • | 10 g. glucose |
| • | 10 g. vanilla paste |
| • | 250 ml buttermilk |
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| Method for the White Chocolate Namelaka: |
| 1. | Bloom the gelatin sheets in ice water. Set aside. |
| 2. | In a heavy-bottomed pot, bring the cream, glucose and vanilla paste to a boil. Add the bloomed gelatin and mix until dissolved. |
| 1. | Pour the hot cream mixture over the white couverture. Using an immersion blender, mix the chocolate and cream to form a ganache. |
| 2. | With the hand blender running, slowly stream in the buttermilk to create a smooth emulsification. |
| 1. | Refrigerate mixture overnight to set. |
| 2. | Once chilled and set, place mixture into mixer fitted with a whisk attachment. Whip namelaka until fluffy. Place whipped namelaka into a piping bag with a small round tip and set aside. |
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| Assembly: |
| 1. | To assemble, pipe whipped White Chocolate Namelaka in a squiggle pattern overtop of the Raspberry Mousse and Lemon Balm Panna Cotta Verrines. Garnish with fresh raspberries, white chocolate caviar and white chocolate garnishes. |
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