Cookbook Desserts
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Easy | 4 | 18 minuti |
Ingredients
| 100 mL | Sterilgarda microfiltered lactose-free whole milk |
| 180 g | dark chocolate |
| 2 g | gelatin sheets |
| 190 mL | whipping cream Sterilgarda |
| 7 g | glucose |
Prepare this recipe with:
Preparation
- Soak the gelatin in cold water. Finely chop the chocolate and transfer it to a bowl.
- Melt the chocolate in the microwave, turning it on a few seconds at a time and stirring often so as not to burn it.
- Pour the Sterilgarda Whole Milk, the Sterilgarda Whipping Cream and the glucose into a saucepan and bring to the boil.
- At this point pour about half of it into the chocolate and mix with the spatula.
- Drain the gelatine and add it to the saucepan.
- Mix with a whisk to melt it completely and pour it into the chocolate mixture. Mix again with a spatula.
- Work the cream with an immersion blender, without incorporating air, keeping the blender always immersed, until it is smooth, fluid and shiny.
- Transfer to a bowl. Cover with cling film and leave to crystallize in the refrigerator for 12 hours.
- Remove the Namelaka from the refrigerator. It will be compact and creamy, perfect to use as a dessert filling. Otherwise, work it with an electric whisk for a few minutes, this way it will be airy to decorate many desserts.
Melt the butter over low heat. Pour the egg yolks (set aside the egg whites) into a bowl and beat them with a whisk. Add the melted butter at room temperature ...
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