Hello everyone, today let's prepare a super delicious chocolate cream together: THE NAMELAKA CREAM. Of Japanese origins, it was born from a collaboration between Japanese pastry chefs and the École du Chocolat French pastry school in Valrhona. It is of a unique simplicity, it can be done easily in 5 minutes, it has no eggs, flour, sugar and does not require cooking. From the Japanese "namelaka" means "velvety" or "super creamy" and is very versatile, you can use it as it is or you can also whip it for 3.4min to obtain a soft and light mousse.
Glucose Syrup Link • Sciroppo Di Glucosio F...
For this recipe we will need:
5g of gelatin
150g Lindt 52% dark chocolate
150g Lindt 72% dark chocolate
200ml of fresh whole milk
20g of glucose syrup (or 20g of mild-flavored honey)
400ml of cold cream from the fridge
3 июн 2021
