{"id":435,"date":"2021-05-11T13:14:42","date_gmt":"2021-05-11T18:14:42","guid":{"rendered":"https:\/\/pastry.science\/?p=435"},"modified":"2021-05-11T13:14:42","modified_gmt":"2021-05-11T18:14:42","slug":"namelaka","status":"publish","type":"post","link":"https:\/\/le-fort.org\/cocina\/namelaka\/","title":{"rendered":"Namelaka"},"content":{"rendered":"<p>La Namelaka es quiz\u00e1 la crema m\u00e1s &#8220;nueva&#8221; en pasteler\u00eda. Fue desarrollada por la marca Valrhona.<!--more--><\/p>\n<p>Su nombre proviene del japon\u00e9s y quiere decir &#8220;muy cremoso&#8221;<\/p>\n<p><span class=\"embed-youtube\" style=\"text-align:center; display: block;\"><iframe loading=\"lazy\" class=\"youtube-player\" width=\"1200\" height=\"675\" src=\"https:\/\/www.youtube.com\/embed\/ohI61jMHeHQ?version=3&#038;rel=1&#038;showsearch=0&#038;showinfo=1&#038;iv_load_policy=1&#038;fs=1&#038;hl=es-CL&#038;autohide=2&#038;wmode=transparent\" allowfullscreen=\"true\" style=\"border:0;\" sandbox=\"allow-scripts allow-same-origin allow-popups allow-presentation allow-popups-to-escape-sandbox\"><\/iframe><\/span><\/p>\n<h2>Ingredientes<\/h2>\n<ul>\n<li>85g chocolate blanco<\/li>\n<li>1\/2cdta gelatina sin sabor<\/li>\n<li>50ml leche entera<\/li>\n<li>2ml glucosa l\u00edquida<\/li>\n<li>100ml crema de leche<\/li>\n<\/ul>\n<h3>Procedimiento<\/h3>\n<ol>\n<li>Derretir el chocolate blanco<\/li>\n<li>Hidratar la gelatina<\/li>\n<li>Calentar glucosa y leche hasta que comience a hervir<\/li>\n<li>A\u00f1adir la gelatina hidratada y disolver<\/li>\n<li>Asegur\u00e9monos de que el chocolate est\u00e9 a 35\u00b0C<\/li>\n<li>A\u00f1adir 1\/3 de la leche caliente al chocolate y revolver para incorporar<\/li>\n<li>A\u00f1adir el resto de la leche e incorporar<\/li>\n<li>A\u00f1adir la crema fr\u00eda e incorporar<\/li>\n<li>Emulsionar muy bien con una batidora de mano<\/li>\n<li>Filmar a piel y refrigerar de 12 a 24 horas antes de utilizar<\/li>\n<\/ol>\n<h3>Variaciones<\/h3>\n<ul>\n<li>C\u00edtricos, especias: preparar infusi\u00f3n al calentar la leche<\/li>\n<li>Chocolate: utilizar chocolate de leche o negro en vez del chocolate blanco<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<h2>Video<\/h2>\n<p>Namelaka con variaciones<\/p>\n<p><span class=\"embed-youtube\" style=\"text-align:center; display: block;\"><iframe loading=\"lazy\" class=\"youtube-player\" width=\"1200\" height=\"675\" src=\"https:\/\/www.youtube.com\/embed\/Dd5OhD_Mpyg?version=3&#038;rel=1&#038;showsearch=0&#038;showinfo=1&#038;iv_load_policy=1&#038;fs=1&#038;hl=es-CL&#038;autohide=2&#038;wmode=transparent\" allowfullscreen=\"true\" style=\"border:0;\" sandbox=\"allow-scripts allow-same-origin allow-popups allow-presentation allow-popups-to-escape-sandbox\"><\/iframe><\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Muy cremosa<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[1],"tags":[953,900,940],"class_list":["post-435","post","type-post","status-publish","format-standard","hentry","category-general","tag-b1","tag-cremas","tag-semana-6","entry"],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/sghKer-namelaka","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":14844,"url":"https:\/\/le-fort.org\/cocina\/crema-namelaka\/","url_meta":{"origin":435,"position":0},"title":"Crema Namelaka","author":"Le-Fort.org","date":"25 de Marzo, 2020","format":false,"excerpt":"Receta de crema Namelaka, descrita como una combinaci\u00f3n entre ganache y Panna Cotta. Desarrollada por Valrhona, se comporta como un gel fluido. Muy vers\u00e1til.","rel":"","context":"En &quot;Reposter\u00eda&quot;","block_context":{"text":"Reposter\u00eda","link":"https:\/\/le-fort.org\/cocina\/categoria\/reposteria\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2020\/03\/namelaka-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2020\/03\/namelaka-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2020\/03\/namelaka-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2020\/03\/namelaka-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2020\/03\/namelaka-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":14443,"url":"https:\/\/le-fort.org\/cocina\/cremoso-de-chocolate\/","url_meta":{"origin":435,"position":1},"title":"Cremoso de Chocolate","author":"Marell Rojas","date":"16 de Septiembre, 2019","format":false,"excerpt":"Receta de cremoso de chocolate que es, con ligeras modificaciones, de Callebaut. Realmente excelente. F\u00e1cil y delicioso.","rel":"","context":"En &quot;Reposter\u00eda&quot;","block_context":{"text":"Reposter\u00eda","link":"https:\/\/le-fort.org\/cocina\/categoria\/reposteria\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2019\/09\/cremoso-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2019\/09\/cremoso-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2019\/09\/cremoso-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2019\/09\/cremoso-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2019\/09\/cremoso-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":7915,"url":"https:\/\/le-fort.org\/cocina\/chocolate-laminado\/","url_meta":{"origin":435,"position":2},"title":"Chocolate Laminado","author":"Le-Fort.org","date":"15 de Mayo, 2016","format":false,"excerpt":"\u00bfHas comido queso laminado? Pues bien, hicimos chocolate laminado para el pan u otras aplicaciones y te contamos como. Todo comenz\u00f3 con un contenido viralizado hace alg\u00fan tiempo sobre una empresa japonesa que hab\u00eda creado el chocolate en l\u00e1minas. Nosotros dijimos \"no puede ser tan dif\u00edcil y es una excelente\u2026","rel":"","context":"En &quot;Chocolate&quot;","block_context":{"text":"Chocolate","link":"https:\/\/le-fort.org\/cocina\/categoria\/chocolate\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/05\/laminas-h.jpg?fit=1200%2C400&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/05\/laminas-h.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/05\/laminas-h.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/05\/laminas-h.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/05\/laminas-h.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":16817,"url":"https:\/\/le-fort.org\/cocina\/pannacotta\/","url_meta":{"origin":435,"position":3},"title":"Pannacotta","author":"Le-Fort.org","date":"8 de Febrero, 2023","format":false,"excerpt":"La cl\u00e1sica pannacotta","rel":"","context":"En &quot;Recetas&quot;","block_context":{"text":"Recetas","link":"https:\/\/le-fort.org\/cocina\/categoria\/recetas\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/05\/hd-pannacotta.jpg?fit=600%2C225&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/05\/hd-pannacotta.jpg?fit=600%2C225&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/05\/hd-pannacotta.jpg?fit=600%2C225&ssl=1&resize=525%2C300 1.5x"},"classes":[]},{"id":5151,"url":"https:\/\/le-fort.org\/cocina\/receta-de-manjarate-mousse-de-cajeta\/","url_meta":{"origin":435,"position":4},"title":"Receta de Manjarate (Mousse de Manjar Blanco)","author":"Le-Fort.org","date":"20 de Enero, 2014","format":false,"excerpt":"Receta de manjarate hecho en casa. El manjarate es un mousse de cajeta (manjar blanco, dulce de leche) cubierto con una capa de chocolate s\u00f3lido.","rel":"","context":"En &quot;Recetas&quot;","block_context":{"text":"Recetas","link":"https:\/\/le-fort.org\/cocina\/categoria\/recetas\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/01\/manjarate-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/01\/manjarate-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/01\/manjarate-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/01\/manjarate-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/01\/manjarate-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":16059,"url":"https:\/\/le-fort.org\/cocina\/cremoso-de-banana\/","url_meta":{"origin":435,"position":5},"title":"Cremoso de Banana","author":"Marell Rojas","date":"17 de Junio, 2020","format":false,"excerpt":"Receta de cremoso de banana","rel":"","context":"En &quot;Productos&quot;","block_context":{"text":"Productos","link":"https:\/\/le-fort.org\/cocina\/categoria\/productos\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/05\/gastrofisica.jpg?fit=337%2C500&ssl=1&resize=350%2C200","width":350,"height":200},"classes":[]}],"_links":{"self":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts\/435","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/comments?post=435"}],"version-history":[{"count":0,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts\/435\/revisions"}],"wp:attachment":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/media?parent=435"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/categories?post=435"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/tags?post=435"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}