What You Need to Know
Using a combination of heating and cooling to create a stable emulsion of cream and sugar, with a ratio of 1:1. The ideal temperature for this emulsion is between 80°C and 90°C.
Italian cream emulsion is a popular dessert component, used in dishes like tiramisu and cannoli.
Steps
- 1.
Zabaglione (Italy): Forms the creamy base of this dessert
- 2.
Crème Chantilly (France): Stabilized version of whipped cream
- 3.
Dulce de Leche (Latin America): Forms the caramelized cream base
The Science
Primary Reaction
gelation