What You Need to Know
Using a combination of walnut oil, water, and emulsifiers such as lecithin to create a stable emulsion. The mixture is heated to around 50°C and then cooled to around 20°C.
This technique is used to create a light and airy texture in desserts such as walnut mousse and cakes.
Steps
- 1.
Torta di Noci (Calabria, Italy): Provides moisture and nutty flavor in layered walnut cake
- 2.
Muhammara (Syria): Enhances creaminess in walnut-red pepper dip
- 3.
Satsivi (Georgia): Creates velvety texture in walnut sauce for poultry
The Science
Primary Reaction
emulsification