February 14, 2024
Vanilla White Chocolate Namelaka with Raspberry Coulis and Chocolate Tuile
Namelaka is a creamy set custard and this one is flavored with vanilla bean and white chocolate. A bright tart raspberry coulis helps balance the sweetness while a chocolate tuile also adds some bittersweet earthiness and textural contrast. Fresh raspberries also add another dimension for a delicious dessert. It does take some time to chill the dessert but all the components can be made ahead of time for easy serving. Also sugar-free, gluten-free, and low carb. If you are looking for something even lower carb, swap the namelaka for a panna cotta such as this one here and leave out the matcha, or even a posset. Happy Valentine’s Day!
Servings: 8
Calories: 569kcal
Ingredients
White Chocolate Namelaka
- 2 teaspoons gelatin unflavored, 6g soaked in 2 tablespoon cold water for 10 minutes
- 200 mL half n half 3/4 cup plus 1 1/2 tablespoons
- 1/8 teaspoon salt
- 380 g white chocolate sugar-free, 1 1/2 cups
- 400 mL heavy cream 1 1/2 cups plus 3 tablespoons
Raspberry Coulis
- 1/4 cup allulose or more to taste
- 1 1/2 tablespoons lemon juice
- pinch of salt
- 6 ounces frozen raspberries thawed
Chocolate Tuile
- 10 g butter or oil
- 10 g egg white
- 6 g defatted almond flour
- 3 g cocoa powder 1 teaspoon
- 5 g isomalt powdered
- pinch salt
Instructions
For the Namelaka
- Add the half n half to a small pot and bring to a boil. Remove from heat and stir in the soaked gelatin, stir until smooth and completely dissolved. Add the white chocolate and let stand 2-4 minutes and then stir until smooth. Finally, stir in the cold cream and mix until smooth. Divide between serving dishes and chill until set, at least 4 hours. Note: for an even lighter texture, chill all the namelaka and then whip with an electric mixer for several minutes until light and fluffy. Spoon or pipe into serving dishes.
For the Tuiles
- Whisk together all tulle ingredients until smooth. Use a spoon to transfer to a tuile mold and spread with a knife, bench scraper, or offset spatula, making sure excess batter is wiped away. Bake for 6 min at 350ºF and then carefully remove the tuiles from the mold. These can be made up to a week ahead and stored in an airtight container at room temperature.
For the Raspberry Coulis
- Combine the allulose, lemon juice, and salt in a saucepan and bring to a boil. When the allulose is completely melted, stir in the raspberries and transfer the whole mixture to a blender. Puree until smooth then strain through a fine mesh strainer. Discard the seeds. Keep refrigerated for up to 1 week or frozen for up to 2 months.
To Assemble
- Spoon raspberry coulis over top and then garnish with a chocolate tuile and fresh berries, if desired.
Nutrition Facts
Vanilla White Chocolate Namelaka with Raspberry Coulis and Chocolate Tuile
Amount per Serving
Calories
569
% Daily Value*
Fat
44
g
68
%
Saturated Fat
14
g
88
%
Trans Fat
0.04
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
6
g
Cholesterol
68
mg
23
%
Sodium
78
mg
3
%
Potassium
125
mg
4
%
Carbohydrates
36
g
12
%
Fiber
27
g
113
%
Sugar
4
g
4
%
Protein
8
g
16
%
Vitamin A
868
IU
17
%
Vitamin C
7
mg
8
%
Calcium
67
mg
7
%
Iron
0.3
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.
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