What You Need to Know
Combining cream, sugar, and sometimes stabilizers like gelatin or cornstarch to create a stable emulsion. The process involves heating the mixture to dissolve the sugar and then cooling it to thicken.
Italian crema is used in desserts like cannoli and cakes, and as a sauce for fruits and pastries.
Steps
- 1.
Zabaglione (Piedmont, Italy): Forms the airy, custard-like base
- 2.
Pastel de Nata (Portugal): Creates the signature creamy custard filling
- 3.
Crème Brûlée (France): Forms the silky custard base before caramelization
The Science
Primary Reaction
emulsification