What You Need to Know
The technique involves heating the gorgonzola cheese and cream to a high temperature, then slowly cooling it while whisking, creating a stable emulsion through the formation of a complex network of casein and oil droplets.
This technique is unique in that it uses gorgonzola cheese and cream to create a stable emulsion, which is then used as a base for various Italian sauces and dressings.
Key Parameters
Temperature
10°C
4°C - 20°C
Time
1 hour
30 minutes - 2 hours
Equipment
BlenderCheeseclothMeasuring cupsMixing bowlWhisk
Steps
- 1.
Gorgonzola fonduta (Piedmont): Base for dipping sauces with hazelnuts
- 2.
Pear and gorgonzola ravioli filling (Emilia-Romagna): Stabilized cheese component in pasta
- 3.
Modernist blue cheese ice cream (Molecular gastronomy): Provides emulsion stability during freezing
The Science
Primary Reaction
emulsification