What You Need to Know
The technique involves heating the sweetened ricotta cheese and cream to a temperature of 80°C, then slowly cooling it to 20°C while whisking, creating a stable emulsion through the formation of a lipid-protein complex. The key variables are temperature, pH, and whisking speed.
This technique is unique in that it uses sweetened ricotta cheese and cream to create a creamy and sweet filling, commonly used in Italian pastries such as cassata.
Key Parameters
Temperature
10°C
4°C - 20°C
Time
1 hour
30 minutes - 2 hours
Equipment
mixing bowlwhiskmeasuring cupselectric mixerrefrigerator
Steps
- 1.
Cassata Siciliana (Sicily): Forms the creamy ricotta filling between sponge cake layers
- 2.
Cannoli (Palermo): Creates the smooth ricotta filling for pastry tubes