What You Need to Know
This technique involves heating the avocado puree and cream to a temperature of around 80°C, then slowly cooling it while whisking to create a stable emulsion. The key variables are the ratio of avocado puree to cream and the cooling rate.
This technique is unique in that it uses avocado puree, which gives the cream a distinct flavor and texture. It is often used in Italian desserts such as gelato and tiramisu.
Steps
- 1.
Salsa de aguacate (Mexico): Base for creamy avocado sauces in traditional dishes
- 2.
Avocado crema (California cuisine): Modern interpretation for tacos and seafood
- 3.
Avocado mousse (French technique): Dessert application through stabilized aeration
The Science
Primary Reaction
emulsification