Description
Creating a stable emulsion with bergamot oil and water.
Technical
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.
Culinary Significance
Calabrian bergamot emulsion is a key component in traditional Calabrian desserts, such as bergamot cake and bergamot gelato.
Science
Primary Reaction
emulsification
Sensory Profile
Aroma ()
citrusysweetfloral
Wine Analogy
Similar aromatic complexity to a Muscat Blanc
Coffee Analogy
Bright citrus notes akin to Ethiopian Yirgacheffe
Perfume Analogy
Eau de Cologne with bergamot top notes