White chocolate namelaka is a no-bake cream, easy and versatile, perfect for spoon desserts, filling cakes, modern tarts, or even simple muffins.
This cream is made without eggs and without whipping the cream, with a very simple technique accessible to everyone: the only essential step is the rest in the fridge, which allows the namelaka to become smooth, compact, and velvety, ready to be used with a piping bag to create stable and defined decorations.
Perfect in the warmer months, but ideal all year round, this cream is an extraordinary base for fresh, elegant, and modern desserts.
The ingredients and procedure are very similar to those of Camy Cream already on the blog: a few steps for a delicious cream, with a unique texture and delicate taste that will win everyone over.
Before going to the recipe, I remind you of other delicious creams
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 6 Hours
- Preparation time: 10 Minutes
- Portions: 8 servings
- Cooking methods: No Cooking
- Cuisine: Italian
- Energy 203.66 (Kcal)
- Carbohydrates 12.62 (g) of which sugars 12.47 (g)
- Proteins 2.44 (g)
- Fat 16.17 (g) of which saturated 4.00 (g)of which unsaturated 2.10 (g)
- Fibers 0.04 (g)
- Sodium 16.95 (mg)
Indicative values for a portion of 59 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1/2 cup milk (warm)
- 1 tsp gelatin sheets
- 5.3 oz white chocolate
- 3/4 cup heavy cream (liquid)
Tools
- 1 Immersion Blender
Preparation
Soak the gelatin sheets in a glass full of cold water. They must be completely covered and well hydrated.
Meanwhile, prepare the other ingredients:
Break 5.3 oz white chocolate into a bowl.
Heat 1/2 cup whole milk until just boiling. You can do this in the microwave or in a saucepan on the stove.
Measure 3/4 cup fresh heavy cream, ensuring it is cold.
In a deep container, place the broken white chocolate and add the well-wrung gelatin.
Pour the hot milk over, stirring immediately with an immersion blender to make the mixture smooth and homogeneous.
At this point, add the cold liquid cream and blend again with the immersion blender until you get a smooth and velvety cream.
Pour the cream into a bowl, cover with plastic wrap in contact with the surface, and let it cool in the refrigerator for at least 6 hours, or better yet, overnight.
NOTES
For perfect Namelaka, remember that the milk must be hot and the cream cold from the fridge. Always blend with the immersion mixer for a smooth and velvety cream. Let it rest in the fridge overnight: the next day it will be compact but creamy, perfect for filling desserts or serving by the spoon. You can also flavor it with a bit of vanilla or lemon zest for an extra touch!
If you liked the recipe or have any questions, feel free to comment here or on social media Facebook, Pinterest, Instagram and X.
FAQ (Questions and Answers)
Can I use vegetable cream instead of fresh cream?
For the best results, it’s better to use fresh, unsweetened cream, but if you want a lactose-free version, you can try with good quality vegetable whipping cream. The texture will be slightly different but still good!
Can the cream be frozen?
Yes, Namelaka can be frozen. I recommend storing it in airtight containers and, before using it, let it thaw slowly in the refrigerator. After a few stirs, it will return to creamy like just made
