NAMELAKA CREAM • 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 cold 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. 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. LEMON GEL •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. Racool studio 40 RECIPES
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