White chocolate Namelaka
The Namelaka, is a cream based on white chocolate as soft as a mousse and greedy as a ganache, whose texture is truly unique that melts in the mouth; was invented by a pastry chef Valrhona, the term derives from the Japanese and means “soft”, “velvety” or “extra creamy”.
Namelaka is a very versatile “cream”, perfect for enriching many cakes, mignons, pastries and shortbreads and also to be eaten alone with a spoon.
It is advisable to combine a glass of brut sparkling wine, which has the characteristic of “degreasing” or cleaning the mouth of the “fat / greasy” sensation after tasting the namelaka.
Among these I recommend:
Franciacorta DOCG Millesimato extra brut, Italy
Mauler Cordon Or extra dry, Switzerland
Dom Perignon blanc Brut, France
NAMELAKA with white chocolate
Ingredients
- 300 gr cream
- 30 gr glucose
- 30 gr invert sugar
- 200 gr Valrhona "Ivoire" white chocolate (or equivalent but with at least 35% cocoa butter)
- vanilla extract (the amount of a tip of a teaspoon)
- 440 gr cream separately
Instructions
- Heat the 300 gr of cream, glucose and invert, add the vanilla and when it is hot pour over the white chocolate.
- Once it is melted, emulsify with an immersion blender.(!!! it must not accumulate air, so it is important to have a narrow and tall container and to keep the mixer still !!!)
- I add the 440 gr of cream and continue to mix.
- Rest at least 12 hours in the fridge, preferably sealed in a vacuum bag.
- As a last “step” mount in a planetary mixer.
- The whipped mixture will be homogeneous, compact and denser than the whipped cream.
Notes
Among its countless uses, it can also be used as a cover for cakes because it has the characteristic of being very stable, that is, it does not run.