What You Need to Know
This technique involves heating the cashew oil and cream to a temperature of 80°C, then slowly cooling it while whisking, creating a stable emulsion through the formation of a complex network of lipids and proteins.
This technique is unique to Italian cuisine, where it is used to create a variety of sauces and condiments, such as cashew crema and cashew salsa.
Key Parameters
Temperature
50°C
20°C - 80°C
Time
15 minutes
5 minutes - 30 minutes
Equipment
BlenderCheesecloth or nut milk bagMeasuring cups and spoons
Steps
- 1.
Crema di Anacardi (Lombardy, Italy): Base for traditional creamy pasta sauces
- 2.
Kaju Katli (North India): Creates smooth texture for diamond-cut sweets
- 3.
Vegan Queso (Mexico City, Mexico): Provides dairy-free melting properties
The Science
Primary Reaction
emulsification