What You Need to Know
Using a combination of lecithin and guar gum to stabilize an emulsion of bergamot oil and water, ideal for creating creamy and smooth sauces. This process involves slowly adding the bergamot oil to the water while blending, then adding the stabilizers to maintain the emulsion.
Calabrian bergamot emulsion is a key component in traditional Calabrian desserts, such as bergamot cake and bergamot gelato.
Steps
- 1.
Bergamot Semifreddo (Calabria): Provides aromatic emulsion base for frozen dessert
- 2.
Bergamot Risotto (Milan): Creates creamy citrus infusion without curdling
- 3.
Bergamot Sabayon (France): Stabilizes citrus oils in foamy dessert sauce
The Science
Primary Reaction
emulsification