What You Need to Know
Blending almond paste with a fat source, such as cream or butter, and incorporating air to create a stable foam. The key variables are the ratio of almond paste to fat, the blending time, and the incorporation of air. The emulsification process involves the formation of a complex mixture of fat, water, and air, stabilized by the almond particles.
Almond whipping is unique in its use of almond paste as an emulsifier and the incorporation of air to create a light and airy texture in desserts like almond whipped cream.
Steps
- 1.
Torrone semifreddo (Sicily): Creates aerated nougat layers
- 2.
Biancomangiare (Medieval Catalonia): Lightens almond milk pudding
- 3.
Persian marzipan roses (Iran): Allows sculpting of delicate floral shapes
The Science
Primary Reaction
emulsification