What You Need to Know
The technique involves slowly adding almond praline to cream while whisking, creating a stable emulsion through the formation of a complex network of lipids and proteins. The key variables are temperature, pH, and the ratio of praline to cream.
This technique is unique to Italian cuisine and is used to create a variety of sauces, including almond praline crema and almond praline sauce.
Steps
- 1.
Crema di Mandorla (Sicily): Base for traditional almond cream desserts
- 2.
Praline Mousseline (France): Lightening agent in pastry creams
- 3.
Torrone Bianco (Lombardy): Binding agent in nougat preparations
The Science
Primary Reaction
emulsification