What You Need to Know
The technique involves heating the cream to a temperature of 80°C, then slowly pouring in the avocado oil while whisking, creating a stable emulsion through the formation of a complex network of lipids and proteins. The key variables are temperature, pH, and the ratio of oil to cream.
This technique is unique in that it uses avocado oil to create a distinct flavor and aroma, which is a staple in Italian cuisine.
Key Parameters
Temperature
15°C
4°C - 20°C
Time
1 hour
30 minutes - 2 hours
Equipment
BlenderImmersion blenderFine mesh sieve
Steps
- 1.
Tacos al Pastor (Mexico): Balances spicy marinade with cooling creaminess
- 2.
Avocado Crema Crostini (Italy): Provides velvety base for toppings
- 3.
California Sushi Roll (Japan/USA): Replaces traditional mayonnaise in fusion rolls
The Science
Primary Reaction
emulsification