Description
Creating a stable emulsion of cream and water for use in desserts and sauces.
Technical
Combining cream and water with an emulsifier, such as lecithin, to create a stable mixture. The ideal ratio of cream to water is 1:1, and the mixture should be heated to around 100°F to create a stable emulsion.
Culinary Significance
Cream emulsion is a versatile ingredient used in Italian desserts and sauces, such as whipped cream and cream sauce.
Science
Primary Reaction
Emulsification
Parameters
Temperature
20°C optimal
0°C to 80°C range
Temperature range for stable emulsion formation
Time
15 minutes
5 minutes – 30 minutes
Equipment
BlenderMixing bowlWhiskMeasuring cups