What is a Namelaka?
The term "Namelaka" comes from Japan and it’s literal meaning is "ultra creamy / extremely creamy".
The Namelaka is very delicate, and surprises those who have the pleasure of tasting it. It is similar to a white chocolate ganache, but also a white chocolate mousse, and is a very special cream that contains no eggs or flour!
The recipe is also quick and easy and is prepared in 10 minutes flat with white chocolate, milk, cream, glucose and gelatine (or agar agar.) It needs to set in the refrigerator for 10-12 hours before being used, to allow time for the cocoa butter contained in the white chocolate to crystallize. But when you sink your spoon into this incredible cream you will instantly realise that’s its worth the wait!
A Namelaka has a perfectly satisfying structure: neither too soft nor too thick and with an extremely shiny appearance. It melts in the mouth and is much more delicate than a ganache. It is not too strong or too sweet, a characteristic that usually accompanies white chocolate creams. It can be used straight up, or whipped and used as a perfect decorative element to desserts, or even as the main element to modern single portion desserts.
It’s possible to add flavourings to the Namelaka by infusing the milk before use. You can use anything you like: citrus fruit, coffee, ground spices, nut pastes and almost anything else that you want!
White Chocolate Namelaka
Ingrediets:
170g White Chocolate
100ml Whole Milk
3g Agar agar (or 2g Gelatine leaf)
200g Double Cream
5g Glucose
Start from melting the white chocolate over a bain-marie (on low heat) or in the microwave, it should not exceed 40°C. I recommend using a large glass bowl.
Bring the milk to a boil with the agar agar and remove from the heat, then add the glucose.
(If you use the gelatine, soak it in cold water for 5-10 minutes, then bring the milk to boil and add the squeezed gelatine and the glucose, mix well).
Pour the milk on the white chocolate and pour 1/3 of the hot milk over it. With a spoon, let it absorb, making circles from the center of the cream.
As the milk is absorbed, the consistency will become firmer.
Pour the rest of the milk, and let it absorb as before. Do not skip this step because it is used to make the cream elastic and shiny.
When the temperature reaches 35°C pour in the liquid the cold cream and continuing to emulsify.
Emulsify the cream with an immersion blender for approx. 1 minute, keeping it attached to the bottom and without moving it up and down, to avoid creating bubbles on the surface.
Place the cling film on contact and allow to rest in the refrigerator, covered, for at least 12 hours before use.
The next day it will be ready to be used for white chocolate spoon desserts, tarts, tartlets, quenelle and rocher.
For decorations using a piping bag, or to make it more firm, whipp with Namelaka with an electric whisk for about 4-5 minutes.
I made this quick tiramisu in the glass, using the White Chocolate Namelaka, with diced chocolate sponge, and espresso coffee.
Check out:
This is a sneak peek at just one of a HUGE selection of exclusive dessert recipes coming to “The Dessert Lab”
What’s the Dessert Lab you ask?!
The Dessert Lab is an exclusive, members-only Pastry community that has been created with a single purpose - to make it easier for dessert lovers like you to find & share ideas, recipes and techniques for plated desserts, all in one place without having to spend hours looking them up!
In the last year, The Dessert Lab has grown into an engaging & colourful tight-knit community of other chefs sharing amazing techniques, recipes and knowledge every day, and I’d love for you to be a part of it.
If you’d like to join me and over 200 other pastry chefs, head on over to www.thedessertlab.co
