How to Sesame Seed Crema Emulsification

What You Need to Know

This technique involves heating sesame seed oil and cream to a temperature of around 80°C, then slowly cooling it while whisking, creating a stable emulsion through the formation of a lipid-protein complex. The key variables are temperature, whisking speed, and cooling rate.

This technique is unique in that it uses sesame seed oil to create a distinct flavor and aroma, commonly used in Italian desserts such as sesame seed gelato.

Key Parameters

Steps

1. 1.

   Tahini sauce (Levantine): Base emulsification for sauces

2. 2.

   Goma-dare (Japanese): Dipping sauce foundation

3. 3.

   Sesame cream soup (West African): Texture modification

The Science

Primary Reaction

emulsification

Common Mistakes