What You Need to Know
Blending hazelnut paste with a fat source, such as cream or butter, and incorporating air to create a stable foam. The key variables are the ratio of hazelnut paste to fat, the blending time, and the incorporation of air. The emulsification process involves the formation of a complex mixture of fat, water, and air, stabilized by the hazelnut particles.
Hazelnut whipping is unique in its use of hazelnut paste as an emulsifier and the incorporation of air to create a light and airy texture in desserts like hazelnut whipped cream.
Steps
- 1.
Torrone Montblanc (Piedmont, Italy): Creates the airy hazelnut base for this layered dessert
- 2.
Hazelnut Cloud Soup (Modernist cuisine): Forms the floating nutty foam garnish
- 3.
Baklava Mousse (Turkey): Provides the whipped texture in this Middle Eastern dessert
The Science
Primary Reaction
emulsification