What You Need to Know
Incorporating air into cream through a process of emulsification, which involves the formation of a stable mixture of two or more liquids that don't normally mix. The emulsification of fat molecules from the cream is crucial in this process, and the incorporation of air creates a light and airy topping.
Unique to Lombardy cuisine, this technique is essential for creating a variety of desserts and toppings with a light and airy fat emulsification.
Steps
- 1.
Zuppa Inglese (Emilia-Romagna): Lightening custard layers
- 2.
Millefoglie (Piedmont): Stabilizing pastry cream
- 3.
Cassata Siciliana (Sicily): Ricotta aerator
The Science
Primary Reaction
emulsification