What You Need to Know
This technique involves heating the goat cheese and cream to a specific temperature, then slowly cooling them while whisking to create a stable emulsion. The key variables are temperature, pH, and the ratio of cheese to cream.
This technique is unique to Italian cuisine and is often used as a topping for dishes like pasta and risotto.
Steps
- 1.
Truffle Goat Cheese Crema (Piedmont, Italy): Base for luxurious truffle-infused pasta sauce
- 2.
Chèvre Chantilly (Provence, France): Airy topping for summer vegetable tarts
- 3.
Caprino Espuma (Catalonia, Spain): Foamed component in modernist tapas presentations
The Science
Primary Reaction
emulsification