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. 

Steps :

• 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 !