What You Need to Know
The technique involves heating the cream and almond oil to a high temperature, then slowly cooling it while whisking, creating a stable emulsion through the formation of a complex network of lipids and proteins.
This technique is unique in that it uses a high ratio of almond oil to cream, resulting in a rich and nutty sauce.
Steps
- 1.
Risotto alla Milanese (Milan): Enhances saffron's floral notes while adding richness
- 2.
Vitello Tonnato (Piedmont): Creates stable base for tuna sauce emulsion
- 3.
Tortelli di Zucca (Mantua): Balances pumpkin sweetness with nutty complexity
The Science
Primary Reaction
emulsification