What You Need to Know
Whipping heavy cream with sugar and vanilla to incorporate air and increase volume, using the fat molecules in cream as an emulsifier. The optimal temperature for this process is between 4°C and 10°C.
A traditional Emilian technique used in desserts like whipped cream, this emulsion is a key component of Italian pastry.
Steps
- 1.
Zuppa Inglese (Italy): Provides the airy cream layers between sponge cake and liqueur
- 2.
Trifle (England): Forms the light topping over custard and fruit layers
- 3.
Dacquoise (France): Used as filling between nut meringue layers
The Science
Primary Reaction
aeration