What You Need to Know
Using a combination of sodium citrate and xanthan gum to stabilize an emulsion of mascarpone cheese and water, with a ratio of 1:2 and a temperature range of 40°F to 50°F.
Used to create a rich and creamy mascarpone cheese sauce for desserts.
Steps
- 1.
Tiramisu (Italy): Provides the creamy layer between coffee-soaked ladyfingers
- 2.
Cannoli filling (Sicily): Creates the smooth base for ricotta-based dessert filling
- 3.
Fruit dip (Global): Forms stable base for sweetened dessert dips
The Science
Primary Reaction
emulsification