Raspberry & Lemon Balm Panna Cotta - The Perfect Puree of Napa Valley
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 L
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Ingredients
- 4 sheets gold gelatin
- 125 g. granulated sugar
- 515 g. heavy cream
- 665 g. buttermilk
- 10 g. fresh lemon balm
- 260 g. The Perfect Purée Red Raspberry Puree, thawed
- 128 g. icing sugar
- 4 1/2 sheets gold gelatin
- 260 g. heavy cream
- 340 g. white couverture
- 400 ml heavy cream
- 10 g. glucose
- 10 g. vanilla paste
- 250 ml buttermilk
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