What You Need to Know
This technique involves heating the cream to 80°C and then slowly pouring in the macadamia oil while whisking, creating a stable emulsion through the formation of a complex network of casein and oil droplets. The key variables are the ratio of oil to cream and the whisking speed.
This technique is unique in that it uses a high ratio of oil to cream, resulting in a smooth and creamy sauce with a distinct macadamia flavor.
Steps
- 1.
Crema di Macadamia (Tuscany): Base for traditional almond-macadamia torte fillings
- 2.
Hawaiian Haupia (Hawaii): Emulsified topping for coconut pudding
- 3.
Modernist Macadamia Foam (Spain): Stabilized aerated component in molecular gastronomy
The Science
Primary Reaction
emulsification