What You Need to Know
Using a combination of rennet and acid to stabilize the emulsion, which involves the formation of a complex network of fat molecules and water. The process requires precise control of temperature, pH, and shear rate.
This technique is unique in its use of gorgonzola cheese, which provides a distinct strong and pungent flavor.
Key Parameters
Equipment
double boilerwhiskfine mesh sieve
Steps
- 1.
Risotto alla Milanese (Milan, Italy): Provides creamy base for saffron-infused rice
- 2.
Pear and Gorgonzola Ravioli (Piedmont, Italy): Forms velvety filling component
- 3.
Modernist Burger Sauce (New Nordic cuisine): Creates stable blue cheese dressing for avant-garde applications
The Science
Primary Reaction
emulsification