What You Need to Know
The technique involves slowly adding honey to ricotta cheese while whisking, creating a stable emulsion through the formation of a complex network of lipids and solids. The key variables are temperature, pH, and the ratio of cheese to honey.
This technique is unique to the Apulian region of Italy, where it is used to create a variety of desserts, such as cannoli and zeppole.
Steps
- 1.
Ricotta e Miele (Apulia): Primary emulsion for dessert topping
- 2.
Cassata Siciliana (Sicily): Layered filling component
- 3.
Cannoli (Palermo): Cream filling base
The Science
Primary Reaction
emulsification