What You Need to Know
Using a combination of lecithin and xanthan gum to stabilize the emulsion, which involves the formation of a complex network of fat and water droplets.
Walnut emulsion is a key component in creating smooth and creamy walnut gelato.
Steps
- 1.
Gelato di Noce (Italy): Provides creamy texture without dairy
- 2.
Walnut Milk Foam (Spain): Creates stable foam for modernist cuisine
- 3.
Persian Walnut Sauce (Iran): Emulsifies pomegranate molasses into walnut base
The Science
Primary Reaction
emulsification