What You Need to Know
Using a combination of lemon juice and xanthan gum to stabilize an emulsion of ricotta cheese and water, with a pH range of 5.5-6.5.
Used in traditional Italian cuisine to create unique desserts and sauces.
Steps
- 1.
Ricotta al limone (Sicily): Creates the base for citrus-infused dessert filling
- 2.
Tortelli cremosi (Emilia-Romagna): Forms the creamy interior of stuffed pasta
- 3.
Sfincione bianco (Palermo): Provides the emulsion for white pizza topping
The Science
Primary Reaction
emulsification