What You Need to Know
The technique involves heating the almond paste and cream to a temperature of 80°C, then slowly cooling it while whisking to create a stable emulsion. The key variables are temperature, pH, and the ratio of almond paste to cream.
This technique is unique to Italian pastry-making and is used to create a variety of desserts, including cakes and ice creams.
Steps
- 1.
Cassata Siciliana (Sicily): Primary filling component
- 2.
Frutta Martorana (Palermo): Modeling paste for decorative fruits
- 3.
Semifreddo alle Mandorle (Northern Italy): Base for frozen dessert
The Science
Primary Reaction
emulsification