What You Need to Know
Combining walnut oil with cream and sugar to create a stable emulsion. The cream provides casein, a natural emulsifier, which helps to stabilize the mixture. The sugar also helps to stabilize the emulsion by reducing the water activity and creating an environment that favors the formation of a stable emulsion.
Walnut crema emulsion is a traditional Italian dessert sauce used to dress cakes and pastries. The emulsion is stable and can be stored in the refrigerator for several days.
Key Parameters
Temperature
18°C
15°C - 20°C
Time
15 minutes
5 minutes - 30 minutes
Equipment
Steps
- 1.
Torta di Noci (Piedmont): Primary binding agent for walnut cake layers
- 2.
Cannoli Siciliani (Sicily): Modern filling alternative to ricotta
- 3.
Baklava Glacé (Ottoman): Cream layer between phyllo sheets
The Science
Primary Reaction
Lipid oxidation