What You Need to Know
This technique involves heating milk and adding acid to create a stable emulsion. The key is to control the ratio of milk to acid and the heating temperature. The emulsion is stabilized by the formation of a complex network of casein molecules and milk fat.
This emulsion is unique in that it uses milk and acid, which gives it a light and airy texture.
Steps
- 1.
Ricotta Gnudi (Tuscany, Italy): Creates the light, pillowy texture for these ricotta dumplings
- 2.
Sfogliatella Riccia (Naples, Italy): Forms the creamy filling for the layered pastry
- 3.
Greek Bougatsa (Thessaloniki, Greece): Provides the smooth custard-like filling
The Science
Primary Reaction
emulsification