Raspberry & Lemon Balm Panna Cotta

Katelin Bland / Bridgette Bar, Banff, Canada; Event - Swine & Sweets at Cochon Banff 2019

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
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.
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
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.
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
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.
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.