Namelaka with white chocolate, passion fruit and Motti Cress


For 4 people:

  • 100 g of passion fruit juice
  • 5 g of glucose
  • 3 g of isinglass
  • 150 g of white chocolate
  • 200 g of fresh cream
  • 16 “bignè”(puffs)
  • 2 cups of Motti Cress


  • Heat the passion juice with the glucose, first add the melted chocolate, then the soaked isinglass and, lastly, the liquid cream.
  • Leave to rest in the fridge overnight.
  • Cut the cream puffs in half, fill them with the namelaka then finish with Motti Cress.

Recipe: Pier Giorgio Parini

Source: Italia Squisita

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