What You Need to Know
The technique involves heating the peanut oil and cream to a high temperature, then slowly cooling it while whisking, creating a stable emulsion through the formation of a complex network of lipids and proteins.
This technique is unique to Italian cuisine, where it is used to make a variety of desserts and sauces, such as peanut crema and gelato.
Steps
- 1.
Crema di Arachidi (Naples, Italy): Base for traditional pastry fillings
- 2.
Satay Sauce (Indonesia): Emulsification creates velvety texture
- 3.
African Peanut Soup (West Africa): Stabilizes the oil-water interface
The Science
Primary Reaction
emulsification