Have you ever heard of namelaka? Get ready to learn the recipe of the most ultra creamy paste from the world's pastry shop. If before you had not heard this word, from now on bring it to your list of desserts, you will not be able to resist preparing it over and over again.
The Namelaka Is Japanese word meaning"ultra creamy" . Created by a Japanese pastry chef, namelaka has become famous after the mention in the book The Chocolate Encyclopedia of the École du Chocolat.
The most popular is the chocolate namelaka, but there are other exquisite flavors with which it combines: nuts and fruits. For us, in Better with Health , the Namelaka of pistachio is the one that triumphs.
Contrary to belief, it is not a recipe reserved for master chocolatiers or large pastry chefs. The truth is Simple and sublime.
Similar to a mousse, Ganache The panna cotta , The namelaka does not carry eggs in its preparation, so it is less greasy. The incorporation of the gelatine gives firmness, without losing creaminess.
Imagine nothing more exquisite Stuffed tarts of namelaka Chocolate bank and figs slow death! Here the recipe of two varieties: pistachio and milk chocolate.
- 80 grams of Pistachio paste
- 100 grams of whole milk
- 5 grams of glucose
- 3 grams of jelly Powder without flavor, diluted in 15 grams of water
- 170 grams of White chocolate
- 200 grams of cream (cream of milk)
- Melt in a water bath Or microwave the pieces of white chocolate.
- Watch that the chocolate does not enter so much in contact with the heat and that it does not fall water, therefore would damage the preparation. This is a relatively quick procedure, but you have to pay attention.
- Once melted the chocolate, with the help of a spatula Mix the chocolate with the pistachio paste . Preserves.
- Place the milk in a small pot and Leads to low fire . When it is about to boil, Add the gelatin without flavor And finally glucose.
- Slowly add the milk To the cream of chocolate and pistachio. Stir gently with a spatula.
- In this step it is necessary a hand or electric mixer, to begin to mount the namelaka. Slowly add the cream to the preparation . The cream should be cold.
- Beat vigorously , The cream will begin to thicken.
- Let stand for a few minutes to make it easier to remove the foam that forms on the surface.
- Pour the namelaka into an airtight container Or wrapping with film paper and leading to Refrigeration for 12 hours, To achieve the consistency of a whipped cream.
- The namelaka Should be kept in the refrigerator . You can accompany crepes, cookies or cakes with this cream. Although alone - without much protocol - it is addictive.
Namelaka with milk chocolate
- 340 grams of milk chocolate
- A vanilla pod
- 200 grams of Liquid milk
- 400 grams of cream (cream of milk)
- 5 grams of unflavored gelatin, Dissolved in 20 grams of water.
- 10 grams of glucose.
- Cut into small pieces the chocolate With milk (45% -55% cocoa) and melt in the water bath or microwave.
- In a casserole, Add the milk and when it is already hot incorporate the pod vanilla.
- Once it begins to boil, remove the pod and Add dilute gelatin. Remove the mixture with a paddle. Remove from heat.
- Incorporates glucose To milk and then add this mixture to the melted chocolate.
- With the electric or hand mixer Start to cook the cream and then gradually incorporate it into chocolate , Always stirring.
- Cool for 10 hours. Store in a glass jar or airtight container.