White Chocolate Namelaka, a recipe for a cream based on white chocolate prepared without eggs, flour, or starch but incredibly light and velvety. This cream is naturally gluten-free.
Namelaka was created by a Japanese pastry chef and its name literally means ultra creamy cream. Thanks to its texture, namelaka can be used both as a filling and a frosting, which makes it perfect for filling tarts, cream tarts, as well as decorating cakes and cupcakes.
The white chocolate version is the basic one, but many different flavors have been perfected over time.
Try these other easy creams too:
- Difficulty: Medium
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 6-8
- Cooking methods: No-cook
- Cuisine: Japanese
- Seasonality: All seasons
- Energy 214.17 (Kcal)
- Carbohydrates 13.93 (g) of which sugars 13.78 (g)
- Proteins 2.48 (g)
- Fat 16.77 (g) of which saturated 4.41 (g)of which unsaturated 2.31 (g)
- Fibers 0.04 (g)
- Sodium 19.86 (mg)
Indicative values for a portion of 50 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
- 6 oz White chocolate
- 1 cup Heavy cream
- 0.42 cup Milk
- 1 tsp Gelatin
Tools
- 2 Small pots
- Bowl
- Whisks
- Hand blender
White Chocolate Namelaka Recipe
Disclaimer: within the “Tools” section there are affiliate links.
Don’t miss the collection CHOCOLATE AND COCOA DESSERTS
Start preparing the white chocolate namelaka by softening the gelatin in cold water for a few minutes.
After chopping it, melt the white chocolate using your preferred method: on a small burner over low heat, in a bain-marie, or in the microwave.
Transfer the melted chocolate to a bowl and set aside.
Heat the milk in a small pot.
Drain and squeeze the gelatin, add it to the hot milk, and quickly stir with the whisk to dissolve it.
Add the milk with the gelatin to the melted white chocolate in three batches.
Ensure each time that the chocolate and milk are fully combined before adding more milk.
Gradually pour the heavy cream into the bowl while stirring with a hand whisk.
At this point, blend everything for half a minute with an immersion blender without incorporating air: you will obtain a very liquid mixture but don’t worry, this is completely normal.
Cover everything with contact film and let the cream rest in the refrigerator for 12 hours.
The white chocolate namelaka is ready to be used in your recipes.
White Chocolate Namelaka
With this cream, you can make the SOFT TART WITH NAMELAKA AND BLUEBERRIES
Also try the WHITE CHOCOLATE AND LEMON MOUSSE
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