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

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 !

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