What You Need to Know
Combining ricotta cheese, sugar, and candied fruit to create a stable emulsion.
Used in Italian cuisine to create a creamy and flavorful filling for shell-shaped pastry.
Steps
- 1.
Sfogliatelle Ricce (Naples, Italy): Creates the signature creamy filling for the layered pastry
- 2.
Cannoli Siciliani (Sicily, Italy): Modified version used for cannoli filling with added chocolate
- 3.
Pastiera Napoletana (Campania, Italy): Emulsion technique adapted for Easter grain pie filling
The Science
Primary Reaction
emulsification