Would you like to amaze everyone with irresistible and creamy desserts? Then you definitely need to know aboutnamelaka! This super soft and mouthwatering cream will be your new ally in the kitchen. Whether you want to decorate or fill cakes, cream puffs and tarts,namelaka is the perfect solution: thanks to its simplicity, you can indulge in both classic flavors, such as chocolate and vanilla, and special flavors, such as citrus and spices.
Are you ready to discover therecipe for namelaka? Let's start cooking!"
WHAT IS NAMELAKA?
Thenamelaka is a cream that requires no cooking: you just melt the chocolate (or another flavor of your choice) in hot milk, add the gelatin and finally incorporate the cold cream. In no time you'll have a super creamy and fluffy cream, perfect for filling and decorating your desserts.
Today we will prepare thenamelakawhite chocolate, but you can choose the flavor you prefer!"
INGREDIENTS
- 100 g fresh whole milk
- Grated zest of two lemons
- 30 g glucose syrup
- 4 g gelatin sheets
- 200 g fresh cream
- 180 g chocolate
PROCEDURE
- Start by softening the gelatin in cold water and, after wringing it out, set it aside.
- Slowly bring the milk to a boil along with the glucose syrup and lemon zest.
- Add the previously softened gelatin and let it steep for 4-5 minutes.
- In the meantime, in a 1-liter jug, weigh 180 grams of white chocolate.
- After the infusion time has elapsed, strain the milk into the chocolate and blend it with an immersion blender.
- Add the fresh cream and continue mixing for a few seconds, until you get a smooth, homogeneous cream.
- Versa thenamelaka in a container, cover with clingfilm and let the cream chill in the refrigerator for 12 hours.
- After this stabilization time, you can finally whip up your deliciousnamelaka and use it to fill and decorate your favorite desserts!
A DROP OF HISTORY
We often deal with historical recipes, handed down from generation to generation with a few improvements, but therecipe fornamelaka is an exception: this delicious cream was created in the late 1990s through the collaboration of some Japanese pastry chefs and a cheffrom the École du Chocolat in Valrhona. The namenamelaka comes from Japanese and meansextremely creamy: a term that perfectly reflects the soft and velvety texture that distinguishes this cream, obtained thanks to the use of cold liquid cream instead of classic whipped cream. In just a few years,namelaka has become one of the most beloved and widely used creams in the world of high pastry, thanks to its versatility and irresistible creaminess.
Bignets, pastries, cakes, muffins, tarts and macaroons: no one will be able to resist your desserts with this new secret weapon anymore!
