World Recipe: Namelaka

13 Sep World Recipe: Namelaka

Namelaka is a smooth and creamy dessert preparation inspired by Japanese pastry techniques and developed with the influence of French chocolate-making traditions. Its name means “creamy” or “silky” in Japanese, which perfectly describes its delicate texture. This elegant cream has become a favourite among pastry lovers around the world because of its versatility, making it ideal for filling cakes, decorating desserts, or adding a special touch to sweet creations.

Ingredients

• 100 g fresh whole milk
• Zest of 2 lemons
• 30 g glucose syrup
• 4 g gelatine leaves
• 200 g fresh cream
• 180 g white chocolate

Preparation

• Begin by soaking the gelatine leaves in cold water until they become soft. Once softened, drain them well and set aside.
• Slowly bring the milk, glucose syrup, and lemon zest to a gentle boil. Remove from the heat, add the softened gelatine, and allow the mixture to infuse for 4 to 5 minutes so the flavours can develop.
• Meanwhile, place 180 g of white chocolate in a 1-litre jug. After the infusion time, strain the warm milk mixture over the chocolate and blend everything together using a hand blender until smooth.
• Add the fresh cream and continue blending for a few seconds until you obtain a silky and even cream.
• Pour the namelaka into a container, cover it with cling film directly touching the surface of the cream, and leave it to cool in the fridge for 12 hours.
• After this resting time, the namelaka will be ready to use.

Whip the cream gently and use it to fill and decorate your favourite desserts, adding a smooth, creamy, and elegant flavour to every creation.