Description
Emulsification of lemon verbena oil and cream to create a stable and flavorful sauce.
Technical
The technique involves heating the cream to a temperature of 80°C to 90°C, then slowly pouring in the lemon verbena oil while whisking. The key variables are temperature, pH, and the ratio of oil to cream.
Culinary Significance
This technique is unique in that it allows for the creation of a light and refreshing sauce with a distinct lemon verbena flavor, making it a staple in Italian dessert cuisine.
Science
Primary Reaction
Saponification
Parameters
Temperature
20°C optimal
0°C to 100°C range
Avoid high temperatures to prevent separation of the emulsion.
Time
15 minutes
5 minutes – 30 minutes
Equipment
BlenderImmersion blenderWhisk