There namelaka it's a recipe that has been around for a while, I've seen it several times but it has never convinced me. But when I saw the version of Luca Montersino, I decided to launch. Already Montersino is a guarantee, if you then think that it is also one crafty recipe, without cooking, without eggs, without flour or starch (therefore also gluten free) ... you will understand that you absolutely have to 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 a lot: few ingredients for a truly remarkable yield!


How to make namelaka

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

Meanwhile, break up the chocolate and melt it in the microwave (or in a bain-marie).

Bring the milk to a boil, add the glucose (alternatively you can use honey) and the squeezed gelatin, stir to make it melt 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 a whisk, then you can serve it as a spoon dessert, perhaps accompanied by cat tongues and biscuits, or use it to fill cakes and pies. I have stuffed some fantastic tartlets!

Video: Chocolate Namelaka with Bourbon Creameux by Chef Pratik Deshmukh! (October 2021).