What You Need to Know
The technique involves heating the cream and sesame oil to a specific temperature, then slowly cooling it while whisking, creating a stable emulsion through the formation of a lipid-protein complex.
This technique is unique to Italian cuisine, particularly in the Sicilian region, and is used to make various desserts and sauces.
Key Parameters
Equipment
immersion blenderfine mesh strainerheavy-bottomed saucepan
Steps
- 1.
Crema di Sesamo Siciliana (Sicily): Base for traditional cassata filling
- 2.
Sesame Miso Dressing (Japan): Emulsification principle adapted for salad dressings
- 3.
Tahini Cream (Lebanon): Modern interpretation in vegan desserts
The Science
Primary Reaction
emulsification