Namelaka

Have you ever heard of the namelaka ? Get ready to learn the recipe for the most ultra-creamy pasta in the world’s pastry shop. If you haven’t heard this word, add it to your dessert list now. We anticipate that you most likely will not resist preparing it over and over again.

The namelaka is a Japanese word meaning “ultracremosa”. Created by a Japanese pastry chef, the namelaka has become famous after being mentioned in the École du Chocolat’s Encyclopedia of Chocolate.

The most popular is the chocolate namelaka, but there are other exquisite flavors that it can be combined with: nuts and fruits. Here, in Better with Health, the pistachio namelaka is the one that triumphs. Contrary to popular belief, it is not a recipe reserved for master chocolatiers or great pastry chefs. Actually, it is as sublime as it is simple.

Similar to mousse, ganache or pana cotta , namelaka does not contain eggs and is less greasy. The gelatin that is added gives it firmness, without losing creaminess. Imagine some delicious tartlets stuffed with chocolate namelaka and slow death figs! So here are two variants of this recipe: pistachio and milk chocolate.

Pistachio Namelaka

Ingredients

• 80 g of pistachio paste
• 100 g whole milk
• 5 g glucose
• 3 g of unflavored powdered gelatin, diluted in 15 g of water
• 170 g white chocolate
• 200 g of cream (milk cream)

Preparation

• Melt the white chocolate pieces in a bain-marie or in the microwave.
• Make sure that the chocolate does not come into contact with the heat and that no water falls on it. (Otherwise you will damage the preparation.) This is a relatively quick procedure, but you have to pay attention.
• Once the chocolate has melted, with the help of a spatula, join the chocolate with the pistachio paste. Keep it.
• Place the milk in a small saucepan and bring to a low heat. When it is about to boil,  add the unflavored gelatin and, lastly, the glucose.

• Add the milk little by little to the chocolate and pistachio cream. Stir gently with a spatula.
• In this step you need a hand or electric mixer to start assembling the namelaka. Add the cream little by little to the preparation. The cream should be cold.
• Beat vigorously. The cream will start to thicken.
• Let it rest 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 wrap it in plastic wrap and chill it for 12 hours, so it reaches the consistency of whipped cream.
• The namelaka should be kept in the fridge. You can accompany crepes, cookies or cakes with this cream, although alone it is also addictive.

 Milk chocolate namelaka

Ingredients

• 340 g milk chocolate
• 1 vanilla bean
• 200 g of liquid milk
• 400 g of cream (milk cream)
• 5 g of unflavored gelatin, dissolved in 20 g of water
• 10 g glucose

Preparation

• Cut the milk chocolate into small pieces (45% -55% cocoa) and melt in a bain-marie or in the microwave.
• In a saucepan,  add the milk and when it is hot, add the vanilla bean.
• When it starts to boil, remove the pod and add the diluted gelatin. Stir the mixture with a paddle. Remove from heat.
• Add the glucose to the milk and then add this mixture to the melted chocolate.
• With the hand or electric mixer, begin to whip the cream. Then, add it little by little to the chocolate, always stirring.
• Refrigerate for 10 hours. Store in a glass jar or airtight container.