If you haven’t heard of Namelaka, now is the time to be introduced to this wonderful and unique dessert with the loveliest texture. It’s a smooth and velvety mousse-like dessert that is a chocolatey delight with a heavenly melt in your mouth texture that you’ll die for. It can be used as a topping, filling, or enjoyed completely on its own. The fact that is so versatile is why so many pastry chefs are absolutely loving namelaka as a part of their top desserts. Here’s how you can make it on your own.
What You Need
200g white chocolate, chopped into fine pieces
200g heavy cream
25g granulated sugar
50g whole milk
1 teaspoon gelatin powder
2 tablespoons cold water
What To Do
Making the Namelaka:
In a small bowl, add the gelatin powder to the cold water, and allow it to sit for about 5 minutes in order to bloom.
Heat the heavy cream and sugar in a saucepan over medium-low heat. Make sure to constantly stir until the sugar has fully dissolved into the water, but make sure it doesn’t get to a boil. Once the sugar has fully dissolved, move the pan from the heat and then add in the chopped white chocolate, mixing everything together until the chocolate has melted and everything is smooth.
In another saucepan, add the whole milk and warm it up on low heat, making sure it doesn’t get to a boil. Once the milk begins to steam, add in the gelatin and mix until it has fully dissolved into the milk. Then, pour the milk mixture into the white chocolate mixture and thoroughly combine.
Strain the mixture through a fine-mesh sieve in order to make sure that there are no lumps and in order to achieve the desired consistency. Let the namelaka cool down completely at room temperature. Once cool, cover it with plastic wrap, making sure the wrap touches the surface in order to prevent a film from forming. Place in the refrigerator for at least 4 hours until it’s fully set.
Once the namelaka is fully set, remove it from the refrigerator and give it a gentle stir to achieve a creamy consistency. Enjoy!