Recipe ⬇️ A relatively quick dessert to make. The waiting time are long for the namelaka but everything else is easy. You can make it even quicker by using any kind of cookies/biscuits to replace the shortcrst I am using. Namelaka coffee Ingredients Milk: 250 g Gelatin powder (gold) 200 blooms: 5 g (or 5 g of gelatin sheets) 45 g of finely ground coffee beans Water to bloom gelatin: 30 g White chocolate: 350 g Whipping cream (30% fat min.) 450 g 1 vanilla pod Put 30 g of water in 5 g of 200 Blooms gelatin to bloom it and leave in the fridge for at least 10 minutes (until it solidify). Bring 250 g of milk to a boil with and let infuse with ground coffee for 15 min. Bring to a boil again. Pour on 350 g of white chocolate. Add bloomed gelatin. And stir in the centre for the emulsion. You can make the emulsion easier by slightly melting the chocolate beforehand. Add 450 g of cold whipping cream. Adding whipping cream while still cold, facilitate the emulsion and jellification. Whisk or better mix with a hand blender for a blending of all ingredients. Pour into a dish and cover with saran wrap. Let it rest for at least 6 hours in the fridge . Pecan cake - 50 g pecan flour - 50g icing sugar - 50g butter (room temperature) - 50g egg (1 egg) - Whisk together softened butter with icing sugar - add pecan flour and whisk - Add your egg and whisk . Bake in small mold for 10 min at 180C shortcrust pie dough recipe ( you can use digestive biscuits instead) - Flour 270 g - Icing sugar 130 g - Salt 2 g - Butter 130 g cold - 1 egg Sift the flour, icing sugar and salt. Incorporate cold butter with your fingertips until you get a texture that looks like sand. Make a well and, in the center, add the egg and whisk. Incorporate it to the dough by kneading lightly until the egg is well incorporated. Spread it thin and bake for 30 min at 180C — TikTok @thepastrynerd