What You Need to Know
Whipping cream and butter to create a stable emulsion, with a ratio of 2:1 cream to butter. The process involves the formation of a stable emulsion through the interaction of the casein in the cream and the triglycerides in the butter.
Lombardy cream is a key ingredient in traditional Lombardy dishes, such as risotto alla milanese.
Steps
- 1.
Risotto alla Milanese (Milan, Italy): Provides velvety mouthfeel and binds saffron pigments
- 2.
Tortelli di Zucca (Mantua, Italy): Balances pumpkin sweetness with rich creaminess
- 3.
Ossobuco alla Milanese (Milan, Italy): Creates unctuous sauce for braised veal
The Science
Primary Reaction
emulsification