What You Need to Know
Using a combination of lecithin and guar gum to stabilize an emulsion of pistachio oil and water, ideal for creating creamy and smooth sauces. This process involves slowly adding the pistachio oil to the water while blending, then adding the stabilizers to maintain the emulsion.
Ligurian pistachio emulsion is a key component in traditional Ligurian desserts, such as pistachio cake and pistachio gelato.
Steps
- 1.
Torta di Pistacchio (Liguria, Italy): Provides the creamy filling between layers of almond sponge cake
- 2.
Pistachio Malabi (Israel): Forms the nutty emulsion base for this Middle Eastern milk pudding
- 3.
Pistachio Mochi (Japan): Creates the smooth filling for these glutinous rice cakes
The Science
Primary Reaction
emulsification