Namelaka is an egg-free cream of Japanese origin, famous for its velvety, fluffy texture. Ideal for decorating and providing the fillings for cakes and desserts, a speciality that combines a silky texture with a delicate, enticing flavour.
Perfect in every guise, white chocolate namelaka transforms a classic millefeuille with blueberries, raspberries and icing sugar. An easy yet spectacular and super yummy dessert for any occasion… even the upcoming Christmas holidays! Let’s prepare it together.
Millefeuille with white chocolate namelaka and berries – the recipe for a scrumptious dessert
Difficulty: easy
Preparation time: 30 minutes + rest time
Cooking: 15 minutes
Serves: 4 people
INGREDIENTS
- 150 g white chocolate
- 2 g isinglass
- 100 ml whole milk
- 200 ml fresh cream
- a packet of ready-made puff pastry
- a scattering of berries
- a sprinkle of icing sugar
METHOD
- In a large pan, heat water until it comes to the boil. Remove from the heat.
- Chop up the white chocolate, transfer to a small saucepan and melt in a bain-marie in the previously heated water. Stir until the chocolate has melted.
- Heat the milk and dissolve the gelatine (previously soaked in cold water and then squeezed out) in it.
- Add this mixture to the melted white chocolate, a little at a time, so that it all gradually gets absorbed. You will obtain a perfectly smooth mixture.
- Now add the fresh cream, mixing it in with a ladle or with the aid of a blender for a few moments.
- Cover with cling film and transfer to the fridge for at least a couple of hours.
- Meanwhile, prepare the pastry. Cut the pastry using your favourite cutter, we used a star-shaped one. Transfer to a baking tray lined with baking paper and sprinkle with icing sugar.
- Once finished, pierce the pastry with the prongs of a fork and sprinkle the surface with icing sugar as well. Do the same with the pastry scraps, you can use them for decoration. Bake at 180°C for about 15 minutes, until golden brown.
- Remove from the oven and leave to cool on a wire rack.
- After the cream has set, remove from the fridge and whip with a whisk until frothy. Transfer to a piping bag with a smooth nozzle.
- Assemble the mille-feuille by alternating the layers of puff pastry with the namelaka and finish off with the berries.
- A final dusting of icing sugar and the millefeuille with white chocolate namelaka and berries is ready to be served and delight every palate. Enjoy!
