What You Need to Know
This technique involves heating the cream to 80°C and then slowly pouring in the almond oil while whisking, creating a stable emulsion through the formation of a complex network of casein and oil droplets. The key variables are the ratio of oil to cream and the whisking speed.
This technique is unique in that it uses a high ratio of oil to cream, resulting in a smooth and creamy sauce with a distinct almond flavor.
Key Parameters
Temperature
25°C
20°C - 30°C
Time
17.5 minutes
15 minutes - 20 minutes
Equipment
whiskbowlthermometer
Steps
- 1.
Salsa di Mandorle (Sicily): Base for traditional almond sauce served with fish
- 2.
Tarta de Santiago (Spain): Cream component in almond cake glaze
- 3.
Fesenjān (Persia): Enriches walnut-pomegranate stew texture
The Science
Primary Reaction
emulsification