VEGAN NAMELAKA (BASIC RECIPE)
Chocolate filling cream similar to a whipped ganache, it differ for it's delicacy and stable structure.
Difficulty level
Chocolate filling cream similar to a whipped ganache, it differ for it's delicacy and stable structure.
Ingredients
| Plant based milk - SOYA | g 250 |
| GLUCOSIO | 15 |
| SINFONIA VEGAN M*LK DF | g 340 |
| 100% vegetable cream | g 200 |
| g 4 |
-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).
Pastry Chef, Chocolatier and Baker
