What You Need to Know
The technique involves churning cream and sugar to create a stable emulsion through the formation of a complex network of lipids and carbohydrates.
This technique is unique to Italian cuisine, where it is used to create a variety of gelato flavors and textures.
Steps
- 1.
Stracciatella (Bergamo, Italy): Emulsification creates base for chocolate shard suspension
- 2.
Kulfi (Mughal India): Adapted technique with reduced churning for denser texture
- 3.
Affogato (Modern fusion): Emulsified structure withstands hot espresso pouring
The Science
Primary Reaction
emulsification