What You Need to Know
Using a combination of rennet and acid to stabilize an emulsion of parmesan cheese and water, resulting in a smooth and creamy texture. The emulsion is formed through the interaction of the hydrophilic and lipophilic components of the rennet and acid.
This technique is unique to the Emilia-Romagna region of Italy and is used to create a variety of cheeses and sauces.
Steps
- 1.
Tortellini en brodo (Bologna, Italy): Forms the velvety broth base
- 2.
Cacio e pepe emulsion (Rome, Italy): Modern interpretation of classic sauce
- 3.
Parmesan espuma (Molecular gastronomy): Creates light yet flavorful foam
The Science
Primary Reaction
emulsification