Pistachio Namelaka
Intermediate level
White chocolate based filling cream and flavored paste similar to a whipped ganache, it stands out for its delicacy and airy and stable structure.
Whole milk |
250g |
Glucose |
10g |
Sinfonia white chocolate 33% |
280g |
Cream 35% m.f. |
200g |
Neutral Lilly |
50g |
Joypaste pure pistachio |
80g |
Salt |
2g |
alternatively
alternatively
Pistachio Namelaka
Ingredients
Whole milk
250g
10g
Sinfonia white chocolate 33%
280g
Cream 35% m.f.
200g
50g
Alternatively
Joypaste pistachio 100%
80g
Alternatively
Joypaste Pistachio Grand Reserve
80g
Salt
2g
Preparation
- Warm the milk with the glucose to about 60°C, add the LILLY NEUTRO and blend with an immersion mixer.
- Add the chocolate (and optionally the flavoring paste) while continuing to blend.
- Gradually add the cold cream while continuing to blend.
- Cover with plastic wrap and refrigerate for at least 4 hours.
- Whisk in a planetary mixer at medium speed with a whisk until the necessary consistency is obtained (about 1 minute).
- Namelaka can also be used for filling desserts without whipping, it will have a creamy and moderately set consistency.
- The namelaka should be stored and consumed at positive temperature (5°C).
- NOTES: if you want to make the namelaka thicker, simply increase the cream by 50 grams while reducing the milk by the same amount.
