Namelaka is a type of chocolate cream created by Ecole Valrhona. It is made with chocolate, milk, cream and gelatine. The word "Namelaka" literally means "Smooth" or "Creamy" in Japanese.
Ingredients
60g Whole milk If lactose intolerant, vegetable milk such as soy or almond milk can be substituted (important is to have at least 8% fat).
3g Glucose
90g White chocolate
1 Gelatine sheet (platinum = 1.75g)
45g Pistachio paste. Use a high quality one!
2g Matcha powder. I'm using a high quality one from Nekohama 💚
1g Salt
133g Heavy cream (cold)
If lactose intolerant, vegetable cream such as soy or almond one can be substituted (important is to have at least 35% fat).
Process
Soak the gelatine sheet in cold water for about 5 minutes
In a saucepan, gently heat the milk and glucose over low heat until the glucose dissolves and milk starts to simmer
Pour the hot milk mixture over the white chocolate and mix with a hand blender until smooth
Add the pistachio paste, matcha powder and salt, then blend again until well incorporated
Finally, slowly add the heavy cream and continue blending until everything is fully combined
Pour the Namelaka mixture into a container and cover the surface directly with plastic wrap
Refrigerate for 24 hours to set before using