This basic preparation is very recent as it was made by Japanese master pastry chefs for the Chocolate School of the well-known chocolate company Valrhona in the 1990s.
In France they use it as a decoration for modern tarts. But it is also delicious as a filling for a paradise cake or cream puffs.
This is Maestro Maurizio Santin’s version.
Blueberry Namelaka
- Preparation time: 20 minutes
- For 8 people
- Difficulty: Easy recipe
- Ingredients
- 225 gr of blueberry pulp (about four baskets of blueberries)
- 400 gr of double cream
- 10 gr of glucose
- 5 gr of gelatin
- 340 gr of white chocolate
- Instructions
- Rinse the blueberries well, dry them by patting them lightly. Place them in a bowl and chop them with an immersion blender. Sift the pulp through a fine-mesh strainer.
- Rehydrate the gelatin in 25 g of warm water.
- Chop the chocolate and melt it in a bain-marie.
- Heat a small portion of the blueberry puree with the glucose, gelatin and pour over the white chocolate.
- Blend the mixture with an immersion blender and add the rest of the puree and the cold double cream.
- Leave in the refrigerator for at least 12 hours.
Tips to ensure the success of the dish:
- In order not to change the color and flavor of the fruit this should not be cooked. This is why only a small portion is used to dissolve the gelatin and glucose.
- This preparation is delicious with all slightly tart fruit: blueberries, raspberries, currants, blackberries, passion fruit.
- If you like it after 12 hours you can whip it with whips until it becomes a chocolaty, fruity cream.
