What You Need to Know
The technique involves heating the cream and hemp oil to a specific temperature, then slowly cooling it while whisking, creating a stable emulsion through the formation of a lipid-protein complex.
This technique is unique to Italian cuisine, particularly in the Umbrian region, and is used to make various desserts and sauces.
Key Parameters
Temperature
20°C
10°C - 80°C
Time
15 minutes
5 minutes - 30 minutes
Equipment
BlenderImmersion blenderWhisk
Steps
- 1.
Crema di Canapa (Umbria, Italy): Base for traditional hemp-infused desserts
- 2.
Sauce Chanvre (Provence, France): Emulsified sauce for fish dishes
- 3.
Hemp Mousse (Modern vegan cuisine): Provides stable emulsion for aerated texture
The Science
Primary Reaction
emulsification