What You Need to Know
Using a combination of lecithin and xanthan gum to stabilize an emulsion of almond milk and oil, creating a smooth and creamy sauce.
Used in traditional Trentino cuisine to create a rich and flavorful sauce for desserts and pastries.
Steps
- 1.
Torta de Amaretti (Trentino, Italy): Forms the moistening emulsion between cake layers
- 2.
Salsa de Almendras (Andalusia, Spain): Base for traditional almond sauce served with fish
- 3.
Fesenjān (Persian cuisine): Modern adaptation using the emulsion for walnut-pomegranate stew
The Science
Primary Reaction
emulsification