What You Need to Know
Nocciola emulsion involves mixing hazelnut oil with water and an emulsifier, such as lecithin, to create a stable emulsion. The process requires precise control over the ratio of oil to water and the type of emulsifier used.
Nocciola emulsion is used in Italian cuisine to create sauces and dressings, such as hazelnut vinaigrette.
Steps
- 1.
Hazelnut risotto (Italy): Provides creamy texture without dairy
- 2.
Nocciola foam (Spain): Modernist application in molecular gastronomy
- 3.
Piedmontese hazelnut cake glaze (Italy): Creates shiny, stable coating
The Science
Primary Reaction
emulsification