light and special Japanese cream
Welcome back friends of Erre4M! In this post we are going to talk about a very trendy cream, namelaka, invented by a Japanese chef.
Now let's find out why it is becoming the most popular cream among pastry chefs.
INGREDIENTS FOR LEMON NAMELAKA
100 g fresh whole milk
Grated zest of 2 lemons
30 g glucose syrup
4 g gelatine sheets
200 g fresh cream
180 g white chocolate
We start by softening the gelatine in cold water, squeeze it out and set it aside.
Next, we slowly bring the milk to the boil with the glucose syrup and lemon peel.
We add the gelatine and let it steep for 4 to 5 minutes.
Meanwhile, we weigh the white chocolate in a 1L jug. After the infusion time has elapsed, we filter the milk into the chocolate with a strainer and mix everything with an immersion blender. Then add the cream and continue mixing for a few seconds.
Pour the namelaka into a container, cover it with cling film and leave it to cool for 12 hours. When the stabilisation time has passed, we can assemble our namelaka and use it as desired.
This recipe is simple to prepare and delicious to eat. It will literally leave you amazed!
Happy lemon namelaka to all and see you next time