the name is a japanese term for "creamy texture". it is a great technique/recipe taken from the Valrhona school. basically a ganache made with milk, emulsified, gelatin added, and finished with cream. a few hours to crystalize in the fridge and what you have is a wonderful creme au chocolat.
i have been infusing mine with lime thyme and lime zest. though it is made with white chocolate, all the extra dairy in it tames the sweetness, as opposed to a traditional white chocolate ganache.
the namelaka can be scooped with a spoon (as in this photo) or piped as i do on the plated dish.
another great technique to help enhance a dish
2 comments:
beautiful.
recipe please :)
I love your blog man! Awesome stuff, I'm a chef in Australia and have been following your tales for a year or so now, the other day I combined two of your posts, namelaka and caramelized white chocolate, it worked out really well and found itself amidst many other chocolate textures in a popular dessert special , cheers for the inspiration!
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