Description
A traditional Inuit ice cream made from whipped animal fat, mixed with berries and other ingredients.
Technical
Akutaq relies on the emulsification of animal fat and water, stabilized by the addition of berries and other ingredients. The mixture is whipped until it becomes thick and gel-like, due to the formation of fat crystals and the stabilization of air bubbles.
Science
Primary Reaction
EMULSIFICATION
Sensory Profile
Aroma ()
sweetcreamyfruityearthynuttygamey
Wine Analogy
Late harvest Riesling with honeyed stone fruit notes
Coffee Analogy
Cold brew with heavy cream and wild berry undertones
Perfume Analogy