What You Need to Know
This technique involves heating goat cheese and cream to a high temperature, then slowly cooling them while whisking, creating a stable emulsion through the formation of a complex network of lipids and proteins.
This technique is unique in that it uses a high ratio of goat cheese to cream, resulting in a tangy and creamy sauce with a distinct dairy flavor.
Key Parameters
Temperature
10°C
4°C - 20°C
Time
1 hour
30 minutes - 2 hours
Equipment
BlenderCheeseclothMeasuring cupsMixing bowlWhisk
Steps
- 1.
Tuscan Goat Cheese Sauce (Italy): Base for pasta sauces
- 2.
French Chèvre Mousse (France): Lightening agent for desserts
- 3.
Mediterranean Cheese Spread (Greece): Stabilizing agent for dips
The Science
Primary Reaction
Acid-Base Neutralization