• Namelaka cream
• lemon gel
• cocoa crumbs
• peanut streusel
• white chocolate 160 g
• pistachio paste with no added sugar 80 g
• whole milk 100 g
• glucose 5 g
• gelatine 3 g
• cream 200 g
Melt the chocolate in a bain-marie. Once a fluid consistency has been obtained, add the pistachio paste and mix well. Let cool for a little bit. In the meantime, pour milk into a small sauce pan and heat until almost boiling. When the milk is hot, add the glucose and the gelatine that has been previously bloomed in cold water. Add the milk to the white chocolate and pistachio mixture in three parts. At first, the cream will have a lumpy texture, but by adding the milk as indicated, it will become smooth. Once all the milk has been added, pour the mixture into a tall container and add very cld fresh cream. With a blender touching the bottom of the container, mix well without incorporating too much air.
Transfer the mix into a container with a lid and let it rest for at least 12 hours in the refrigerator.
•granulated sugar 150 g
• water 80 g
• juice of 4 lemons
• agar-agar 2 teaspoons
Add all the ingredients, except the agar-agar, to a small sauce pan and bring to a boil. Then add the agar-agar and let boil for another minute. Let the syrup cool in the refrigerator until it has a gelatinous consistency. Blend well with an immersion blender.
What is Namelaka
Namelaka is a light, creamy, velvety mousse first created in Japan. It differs from a ganache as it uses both fresh cream and fresh milk in addition to gelatine as a stabilizer.
- cold butter 100 g
- raw cane sugar 100 g
- toasted and salted peanuts 125 g
- 00 wheat flour 100 g
Chop the peanuts with 50 grams of flour taken from the total amount until it has the consistency of a flour. Place all the ingredients in stand mixer equipped with the paddle and knead until a workable dough has been formed. Place the dough between two sheets of baking paper and roll it out with a rolling pin to a thickness of 4 mm. Let it rest in the refrigerator for at least 4 hours. Once cool, cut it or use a round cookie cutter of the desired size to cut out a circle, then bake in a preheated oven at 160° for 20 minutes. Remove from oven and let cool very well before proceeding with the composition.
- butter 100 g
- granulated sugar 100 g
- bitter cocoa 50 g
- 00 wheat flour 75 g
- almond flour 100 g
- semolina flour 75 g
- egg yolk 20 g
- Maldon sea salt 3 g
Place all the ingredients in a blender and mix until they have a consistency of fine sand. Spread the mixture onto a baking sheet that has been lined with a silicon mat or baking paper and bake in a preheated non-ventilated oven at 170° for 20 minutes. Once it has been baked, let cool then break into pieces with your fingers.
Add a drop of lemon gel on the plate and place a peanut streusel cookie on it. Make a quenelle with the Namelaka cream and delicately place it on top of the cookie. Cover the quenelle with a thin layer of lemon gel and cover with a sprinkling of the cocoa crumbs.
Recent Blog Posts
- Maurizio Manzi, as Ambassador for AIG, at the Melbourne Italian Festa
- Medac awarded with the EcoVadis gold medal
- MIG Longarone and SIRHA Budapest: a new dynamic space for italian gelato
- Medac supports Alice Italian Food Academy
- The Gelatissimo 2024 online ticket office is officially open.
- Casa Optima Group looks for two exclusive agents
- Gelatissimo 2024: here the first information
- Ci Gusta opens a new store into the “Il Mercato Eat&Meet” in Reggio Emilia
- Maurizio Manzi, gelato ambassador of AIG, was present at the Formula 1 Australian Grand Prix with his artisanal gelato.
- The Life Icegreen project: let's give a green turn to the ice cream sector