What You Need to Know
Using a combination of hazelnut oil, cream, water, and emulsifiers such as lecithin to create a stable emulsion. The process involves slowly adding the water to the hazelnut oil and cream while mixing, allowing the formation of a stable emulsion.
Campanian hazelnut cream emulsion is a key component in traditional Campanian desserts such as hazelnut cake and gelato.
Steps
- 1.
Torta di Nocciole (Piedmont, Italy): Provides the creamy filling between hazelnut cake layers
- 2.
Gelato alla Nocciola (Campania, Italy): Forms the base emulsion for the hazelnut gelato
- 3.
Hazelnut Praline Mousse (France): Creates the light yet stable emulsion for the mousse
The Science
Primary Reaction
emulsification