Description
Emulsifying walnut oil with cream and sugar to create a stable and creamy dessert sauce.
Technical
Combining walnut oil with cream and sugar to create a stable emulsion. The cream provides casein, a natural emulsifier, which helps to stabilize the mixture. The sugar also helps to stabilize the emulsion by reducing the water activity and creating an environment that favors the formation of a stable emulsion.
Culinary Significance
Walnut crema emulsion is a traditional Italian dessert sauce used to dress cakes and pastries. The emulsion is stable and can be stored in the refrigerator for several days.
Science
Primary Reaction
Lipid oxidation
Parameters
Temperature
18°C optimal
15°C to 20°C range
Temperature range for stable emulsion formation
Time
15 minutes
5 minutes – 30 minutes
Equipment