What You Need to Know
Combining cream and butter through a process of slow addition and whisking, creating a stable emulsion through the formation of a complex network of fat and water molecules. The process involves the manipulation of fat molecules to create a smooth, creamy texture.
Lombardy crema is unique in that it involves a specific technique of slow addition and whisking to create a stable emulsion, resulting in a smooth, creamy sauce.
Steps
- 1.
Risotto alla Milanese (Milan, Italy): creamy binding agent
- 2.
Polenta Taragna (Bergamo, Italy): texture enhancer
- 3.
Tortelli di Zucca (Mantua, Italy): filling binder
The Science
Primary Reaction
emulsification