What You Need to Know
The technique involves heating the chili pepper oil and cream to a temperature of 80°C, then slowly cooling it while whisking to create a stable emulsion. The key variables are the temperature, pH, and the ratio of chili pepper oil to cream.
This technique is unique in that it uses a high ratio of chili pepper oil to cream, resulting in a spicy and creamy sauce with a distinct chili pepper flavor.
Steps
- 1.
Calabrian Chili Zabaglione (Italy): Creates stable emulsion for airy dessert sauce
- 2.
Mexican Spiced Chocolate Mousse (Mexico): Incorporates chili heat into creamy dessert
- 3.
Thai Chili Coconut Cream (Thailand): Balances spice with rich coconut base
The Science
Primary Reaction
emulsification