What You Need to Know
The technique involves heating the sesame oil and cream to a temperature of 80°C, then slowly cooling it while whisking to create a stable emulsion. The key variables are the temperature, pH, and the ratio of sesame oil to cream.
This technique is unique in that it uses a high ratio of sesame oil to cream, resulting in a rich and creamy sauce with a distinct sesame flavor.
Steps
- 1.
Crema di Sesamo (Sicily): Forms the base for traditional sesame cream desserts
- 2.
Tahini Mousse (Lebanon): Provides the emulsion structure for airy texture
- 3.
Goma Dare (Japan): Creates the creamy dipping sauce for shabu-shabu
The Science
Primary Reaction
emulsification