What You Need to Know
The technique involves blending almond oil, cream, and Parmesan cheese to create a stable emulsion. The key variables are the ratio of oil to cream and the speed of blending. The optimal temperature for this process is between 10°C and 15°C.
This technique is unique in that it allows for the creation of a sauce with a rich, nutty flavor and a smooth, creamy texture, making it a staple in Sicilian cuisine.
Key Parameters
Equipment
high-speed blenderimmersion blendermortar and pestle
Steps
- 1.
Ajo Blanco (Spain): Forms the creamy base of this chilled almond and garlic soup
- 2.
Tahini-Almond Sauce (Lebanon): Creates the smooth emulsion binding tahini and almond flavors
- 3.
Almond Romesco (Catalonia): Provides the velvety texture in this roasted pepper and almond sauce
The Science
Primary Reaction
emulsification