What You Need to Know
Using a combination of gelatin and sugar to stabilize an emulsion of cream and water, ideal for creating creamy and smooth desserts and sauces. The cream is first mixed with the gelatin and sugar, then slowly added to the water while blending.
This emulsion is a key component of traditional Lombardy desserts, such as the cream served with panettone cake.
Key Parameters
Temperature
15°C
4°C - 20°C
Time
1 hour
30 minutes - 2 hours
Equipment
BlenderHand mixerWhiskMeasuring cupsSpatula
Steps
- 1.
Panettone con Crema (Milan, Italy): Provides the velvety filling for the Christmas cake
- 2.
Torta Paradiso (Pavia, Italy): Forms the delicate cream layer between sponge
- 3.
Zuppa Inglese Lombarda (Lombardy, Italy): Creates the stabilized custard alternative
The Science
Primary Reaction
emulsification