What You Need to Know
The technique involves slowly pouring almond oil into honey and water while whisking, creating a stable emulsion through the formation of a complex network of lipids and proteins. The acidity of lemon juice helps to stabilize the emulsion.
This technique is unique to Italian cuisine, where it is used to make a variety of desserts, such as honey and almond cream and honey and almond ice cream.
Key Parameters
Temperature
20°C
10°C - 30°C
Time
15 minutes
5 minutes - 30 minutes
Equipment
BlenderImmersion blenderWhisk
Steps
- 1.
Crema di Miele e Mandorle (Tuscany): Forms the base for this traditional dessert cream
- 2.
Sfouf (Lebanon): Provides moisture and binding in this semolina cake
- 3.
Torrone Bianco (Sicily): Creates the smooth texture in this white nougat
The Science
Primary Reaction
emulsification