What You Need to Know
Combining cream and water with an emulsifier, such as lecithin, to create a stable mixture. The ideal ratio of cream to water is 1:1, and the mixture should be heated to around 100°F to create a stable emulsion.
Cream emulsion is a versatile ingredient used in Italian desserts and sauces, such as whipped cream and cream sauce.
Key Parameters
Temperature
20°C
0°C - 80°C
Time
15 minutes
5 minutes - 30 minutes
Equipment
BlenderMixing bowlWhiskMeasuring cupsSpatula
Steps
- 1.
Zabaglione (Italy): Forms base for airy dessert
- 2.
Crème Chantilly (France): Creates stable whipped topping
- 3.
Malai Kofta (India): Enriches curry sauce
The Science
Primary Reaction
Emulsification