Preheat oven to 100C. Place a medium metal bowl into the freezer to chill.
Place white chocolate and cocoa butter in a medium, heat proof bowl and place over a saucepan of simmering water. Once melted, place the mixture into a syphon gun and charge 3 times. Remove the chilled metal bowl from the freezer and dispense the mixture into the chilled bowl. Return the bowl to the freezer and allow the mixture to set.
Place the gelatine leaves into a bowl of water and set aside to bloom.
Place raspberries, 50g of the frozen raspberry puree, 75ml water, 75ml rice vinegar and icing sugar into a medium saucepan over medium heat and bring to a simmer. Cook for 10 minutes to extract flavour. Remove the mixture from the heat and pass through a fine sieve.
Place 150ml of the strained raspberry liquid into a small saucepan over medium heat and bring to a simmer. Once simmering, add 1.3g of agar agar powder and whisk vigorously to hydrate the powder. Continue to whisk until the powder has dissolved.
Remove the softened gelatine leaves from the water and squeeze to remove excess moisture. Remove the raspberry mixture from the heat and add softened gelatine. Whisk to combine, ensuring the gelatine has completely dissolved.
Pour the mixture into a 20cm x 30cm baking dish lined with cling film and place in fridge to set.
Once the jelly has set, use a 9cm round cutter to cut out 4 rounds. Return the rounds to the fridge until needed.
Place mint leaves into a small food processor and blend on low speed to break down slightly. Add 110g sugar and pulse together. Transfer the mixture onto a baking tray lined with baking paper and bake for 35-40 minutes, or until sugar dries and has a sand-like texture. Remove from oven and set aside to cool.
Heat the vegetable oil in a medium saucepan to 180C. Add buckwheat in one batch and cook for 3 – 4 minutes, or until crispy. Remove from oil with a spider and drain on paper towel to drain and cool.
When buckwheat is cool, sprinkle with 1/3 of the cold mint sugar.
Increase oil temperature to 220C. Fry red and black rice together for 3 – 4 minutes or until puffed and golden. Drain on kitchen paper and set aside to cool.
Once rice is cool, sprinkle with remaining 2/3 cold mint sugar.
Mix the goat’s curd, crème fraiche, vanilla seeds, 1 Tbsp of the sugar and cream together. Place in a piping bag and set aside in fridge until needed.
Combine remaining 200g raspberry puree, remaining 50ml rice vinegar, remaining 50g sugar and remaining 50ml water in a medium saucepan and bring to the boil.
When boiling, add remaining 2.7g agar agar powder and whisk well to hydrate the powder, ensuring it has fully dissolved. Simmer for a further 2 minutes to activate agar agar powder.
Remove mixture from heat and pour into a shallow baking dish to set. Once set, transfer the jelly to a food processor and blitz until smooth. Place in a piping bag in the fridge until needed.
To serve, place one 8cm round cutter in the centre of each serving plate. Add fried grains and pipe raspberry gel over the grains. Pipe in goats curd cream between the gel, add some fresh mint leaves and freeze dried raspberries. Remove round cutter then carefully cover each dessert with a raspberry jelly disc. Remove aerated white chocolate from the freezer and remove from bowl. Shave pieces of aerated white chocolate and use tweezers to place around plate. Add 3 or 4 fresh blackberries and raspberries to each plate and scatter with wild flower petals.