@cookistwow: If you’ve never tried White Chocolate Namelaka, you’re missing out on the most velvety, luxurious cream ever! 🍦✨ This ultra-smooth pastry filling is incredibly delicate and light, making it the perfect professional cake frosting or dessert topping that literally melts in your mouth. It’s way creamier than a ganache and easier than a mousse, a true game-changer for your sweet creations! 🍰🤍 INGREDIENTS: 300g white chocolate 400ml (1 2/3 cups) fresh cream 400ml (1 2/3 cups) milk 8g gelatin sheets METHOD: 1. Finely chop the white chocolate and place it in a large bowl. 2. Soak the gelatin sheets in cold water for about 10 minutes. 3. In a small saucepan, heat the milk until it just begins to simmer. 4. Squeeze the gelatin sheets and dissolve them in the hot milk, stirring well. 5. Pour the hot milk over the chopped chocolate in three portions, stirring vigorously until you get a smooth and homogeneous mixture. 6. Add the cold cream to the chocolate-milk mixture, gently stirring until fully incorporated. 7. Cover the bowl with plastic wrap and let it rest in the refrigerator for at least 12 hours before using the namelaka. Would you use this as a cake layer or eat it straight from the bowl? 👇

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Thursday 07 May 2026 13:10:23 GMT