Description
Emulsification of flaxseed oil and cream to create a rich and creamy dessert sauce.
Technical
The technique involves heating the flaxseed oil and cream to a temperature of 80°C, then slowly cooling it while whisking to create a stable emulsion. The key variables are the temperature, pH, and the ratio of flaxseed oil to cream.
Culinary Significance
This technique is unique in that it uses a high ratio of flaxseed oil to cream, resulting in a rich and creamy sauce with a distinct flaxseed flavor.
Science
Primary Reaction
Emulsification of triglycerides and phospholipids
Parameters
Temperature
40°C optimal
20°C to 80°C range
Temperature range for emulsification to occur
Time
15 minutes
5 minutes – 30 minutes
Equipment
BlenderImmersion blenderWhisk