Caramel Namelaka Recipe

Prepare the Gelatin

Soak the gelatin in cold water until softened, then set aside.

Melt the Chocolate

In a saucepan, combine milk chocolate and heavy cream over low heat until melted and smooth. Remove from heat.

Combine Ingredients

Stir in the soaked gelatin and caramel sauce until fully combined. Add milk and mix well.

Chill

Transfer to a container and refrigerate until set, about 4 hours.

Heat the Cream and Milk

In a saucepan, heat the cream and milk until steaming, but not boiling.

Whisk Egg Yolks

In a bowl, whisk together the egg yolks and sugar until pale and fluffy.

Temper the Egg Yolks

Slowly pour the hot milk mixture into the egg yolks, whisking constantly. Return to the saucepan and heat until thickened.

Add Miso

Remove from heat and stir in miso paste until completely dissolved. Chill the mixture and churn in an ice cream maker.

Prepare the Dough

Cream together butter and powdered sugar until light and fluffy. Add egg and mix well. Gradually add flour and mix until just combined.

Melt Dark Chocolate

Melt dark chocolate and fold into the dough.

Prepare the Bananas

Slice bananas and mix into the dough. Form into a log and chill until firm.

Bake

Slice the chilled log and bake at 180°C (350°F) for 12-15 minutes or until golden.

Prepare the Plantains

Slice plantains thinly and fry until crispy. Drain on paper towels.

Melt Dark Chocolate

Melt dark chocolate in a bowl over simmering water.

Coat Crisps

Dip the fried plantain slices in melted chocolate and sprinkle with sea salt.

Let Set

Place on a parchment-lined tray to set until chocolate is firm.