VEGAN NAMELAKA (BASIC RECIPE)

-Heat the milk with the glucose and soy lecithin to about 60°C.
-Add the chocolate (and possibly the flavoring paste) while continuing to mix.
- Add the cold entirely vegetable cream slowly while continuing to mix.
-Cover with cling film and refrigerate for at least 4 hours.
- Whip in a planetary mixer at medium speed with a whisk until the required consistency is obtained (about 1 minute).
-Namelaka can be used for filling desserts even without whipping it, it will have a creamy and moderately jelly-like consistency.
-Namelaka must be preserved and consumed at a positive temperature (5°C).