Namelaka
Namelaka is a luxurious, ultra-creamy dessert cream that originates from Japan and was popularized in professional pastry kitchens. The word namelaka (なめらか) means “creamy” or “smooth” in Japanese — and that perfectly describes its texture: a cross between a ganache, mousse, and pastry cream, but lighter and silkier.
- Prep Time: 15 minutes
- Cook Time: 5 minutes (just heating milk and dissolving gelatin)
- Total Time: 12 hours
- Yield: About 2½ cups (enough to fill a tart, top a cake, or pipe 6–8 dessert portions)
- Category: Pastry Cream
- Method: Emulsification + Chilling
- Cuisine: Japanese-French Fusion (modern pastry)
- Diet: Vegetarian
Ingredients
- 100g whole milk
- 5g glucose syrup (or honey)
- 3g gelatin (gold strength, bloomed in cold water)
- 170g white chocolate, chopped
- 200g heavy cream (35% fat), cold
Instructions
- Bloom the gelatin in cold water for at least 5 minutes.
- Heat milk and glucose until warm (not boiling), then remove from heat.
- Add gelatin to the milk and stir until dissolved.
- Pour over chopped white chocolate and let sit 1–2 minutes, then emulsify until smooth (use a stick blender if available).
- Add cold heavy cream, stir to combine. Blend again for perfect texture.
- Cover and chill for at least 12 hours in the fridge.
- Whip lightly (optional) before piping or spreading.
Notes
- You can use dark or milk chocolate versions, adjusting the gelatin and chocolate amounts accordingly.
- Namelaka is not whipped like a mousse — unless you’re specifically going for that texture. Most commonly, it’s poured or piped.
- For stability in cakes or tarts, allow it to set overnight.
Find it online: https://yumfamilyrecipes.com/namelaka/
