Pistachio Namelaka
Namelaka has to be one of my favourite preparations ever, it’s versatile and delicious, and a perfect component for any plated dessert! (Read more about what a Namelaka is here)
Similar to a Nutella Namelaka (recipe here) , this pistachio version is also egg-free, gluten-free and you’ll need just few ingredients to make it: milk, cream, white chocolate, pistachio paste, a gelatine and glucose.
With just a few ingredients, and a very simple preparation, that will give you a truly unforgettable creamy component to any dessert. It can be whipped, to make it more light or left as it is too.
Pistachio Namelaka is one of the component of "Trip to Sicily" Plated dessert, where I paired it with Blood Orange gel, Ricotta Semifreddo, Cannolo shell Tuile, Crystallised pistachios, and Candied oranges.
You can find the full recipe of the dessert on The Dessert Lab, a Pastry Chef community filled with hundreds of recipes, monthly challenges, video tutorials, and so much more…
Pistachio Namelaka
(Makes 350g)
1,5 g gelatin powder “200 Bloom”
7,5g water for the gelatine
60 g whole milk
3 g Glucose syrup
100g White chocolate
55 g Pistachio paste
125g Double cream
1.Rehydrate the gelatin with cold water. Leave aside.
2.Melt the white chocolate in the microwave to 45°. Then add the pistachio paste.
3.Heat the milk together with glucose syrup, without bringing to boil, then stir through the gelatin mass until it is dissolved.
4.Pour the hot milk into the chocolate and pistachio mixture, emulsify with the hand blender to stabilize the emulsion and to get a smoother and silkier cream, ensuring not to adding air bubbles.
6.Add to the cold cream, then emulsify again with the immersion blender.
7.Cover the Namelaka with clingfilm touching the surface and chill in the fridge for 12h or overnight.
8.The next day whip the namelaka and pour into a piping bag ready to use.
If you make this recipe, don’t forget to leave a comment or tag me on Instagram. I’d be more than happy to hear from you all. Seeing your creations is always so brilliant!
And, of course, if you have any questions or doubts about this recipe and/or pastry techniques in general, feel very free to write me. I’ll do my best to respond you as quickly as possible.