What You Need to Know
This technique involves heating the truffle oil and cream to a specific temperature, then slowly cooling them while whisking to create a stable emulsion. The key variables are temperature, pH, and the ratio of oil to cream.
This technique is unique to Italian cuisine and is often used as a topping for dishes like pasta and risotto.
Steps
- 1.
Tajarin al Tartufo (Piedmont, Italy): Forms the velvety sauce coating the handmade egg noodles
- 2.
Modernist Egg Yolk Raviolo (New York, USA): Creates the fluid center in molecular gastronomy applications
- 3.
Truffle Cappuccino (Catalonia, Spain): Provides the foamed topping for this savory amuse-bouche
The Science
Primary Reaction
emulsification