Namelaka is a recipe that has been running on the net for a while, I have seen it several times but it has never convinced me. However, when I saw the version of Luca Montersino, I decided to launch myself. Already Montersino is a guarantee, if you then think that it is also a clever recipe, without cooking, without eggs, without flour or starch (therefore also without gluten) … you will understand that you absolutely must try it;)
It is a cream, in this case with white chocolate, which can be used as a filling for a cake (with these doses you can fill a 24 cm cake) or a tart or even as a spoon dessert, just like a common cream.
I liked it very much: few ingredients for a truly remarkable yield!

  • Doses for filling 1 24 cm cake:
  • 340 gr of white chocolate
  • 400 ml of fresh cream
  • 200 ml of milk
  • 10 gr of glucose syrup
  • 4 gr of gelatine
(100 ml = 3.4 fluid oz. – 100 grams = 3.5 ounces – 1 liter = 34 fluid oz. – 1 kilogram = 2.205 pounds – 100C° 212F° – 180C° 356F°)
  • preparation: 20 min
  • total: 20 min + 6 hours in the fridge

Method

How to make namelaka

First, put the gelatin to soak in cold water for 8-10 minutes. When they have passed, squeeze it gently.

In the meantime, chop the chocolate and melt it in the microwave (or in a water bath).

Bring the milk to a boil, add the glucose (alternatively you can use honey) and the squeezed gelatin, mix to melt it well, then add this mixture to the chocolate and finally add the cream.

Cover with cling film and let it rest in the fridge for at least 6 hours.

The namelaka is ready: take it out of the fridge, beat it a little with the whips, then you can serve it as a spoon dessert, perhaps accompanied by tongues of cat and biscuits, or use it to stuff cakes and pies. I stuffed some fantastic tartlets!

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