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NAMELAKA with white chocolate

Course Dessert
Prep Time 15 minutes
REST IN THE REFRIGERATOR 12 hours
Author Giulia Mairo

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.