A Namelaka cream (or “ultra-creamy” in Japanese) is a very smooth cream, smooth and silky made with milk, honey, gelatin, white chocolate and liquid whole cream.
Visually, it looks like ice cream and tastes like the inside of a “creme brulee”.
It is very simple to make, can be served as a dessert with a spoon or used to garnish cabbages or some cakes.
|Level of difficulty : easy|
|Prep time : 15 mins|
|Cook time : 5 mins|
|Rest time : 6 hours|
|Total time : 6 hours 20 mins|
|Yield : 4 servings|
|2 cups white chocolate|
|2 cups whole cream liquid|
|1 cup semi-skimmed milk|
|1/2 tbsp honey|
|1 tsp gelatin|
- Do soak the gelatin in cold water for 8 to 10 minutes.
- Cut the chocolate into pieces and melt in a bain-marie.
- In a saucepan, bring the milk and honey to a boil.
- Off the heat, add the drained gelatin and mix.
- Pour a quarter of the milk over the chocolate and mix with a spatula.
- Check the temperature which must be greater than 100° F.
- Pour in the second quarter of milk and mix without creating too many air bubbles.
- Stir in the rest of the milk while mixing.
- Check the temperature of the mixture, which should always be above 100° F.
- Add all the cold liquid cream and mix.
- Cover on contact with clear plastic film and allow to rest in refrigerator for at least 6 h.
- Get out of the fridge.
- Whisk a little and serve as a dessert with a spoon, possibly accompanied by cat tongues or other cookies.
- Enjoy !