It melts in your mouth, it looks like cream, but it's not. It is a cream, but does not contain eggs and flour. Let's discover this recipe from the Rising Sun.
His name in Japanese it means "velvety" and "super creamy". The namelaka is in fact a white chocolate based cream soft as a mousse and delicious as a ganache, invented by a pastry chef of the Rising Sun.
Not a real cream
The consistency of this cream is truly unique.
You can't compare it to any other sweet preparation, you just have to try it to understand that melts in your mouth.
Unlike what you can imagine, it has a delicate taste and not too cloying even though it is based on white chocolate.
But what is namelaka and how is it prepared? It is about a cream without eggs and without flour, perfect to enrich many cakes, mignon, pastries and shortbread and also to be eaten alone at the spoon.
The namelaka recipe
Melt in a bain-marie or in the microwave 340 g of white chocolate of great quality.
soften 4 g of isinglass sheets soaking them in cold water for a few minutes.
Heat 200 ml of milk with 10 g of glucose or honey and dissolve the isinglass after squeezing it.
Pour the lukewarm mixture a little at a time onto the melted chocolate, stirring constantly.
As the milk is absorbed the consistency becomes hard.
Blend everything for about a minute with an immersion blender and then cover the cream with a transparent film in contact and let it cool. in the refrigerator for 10 hours.
Dark chocolate version
Although the original recipe calls for white chocolate, you can also try the dark chocolate version.
Instead of 340 g you will use 250 g of dark chocolate is 5 g of gelatin instead of 4.
The same is true for milk chocolate, although we do not recommend it because it is too sweet.
Some more advice
– White chocolate must be of best quality otherwise you will not be able to dissolve it well.
– Cut the chocolate into small pieces or grate it before dissolving it will remain for less time in contact with heat.
– The milk should be poured over the melted chocolate a little at a time. Start with a third of the quantity and mix well, then add another part, mixing well and finally what is left. Only in this way will the ingredients blend together perfectly.
– The namelaka must rest for at least 10 hours to achieve perfect consistency. It cannot be used immediately.
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