What You Need to Know
Using a combination of soy lecithin and xanthan gum to stabilize an emulsion of truffle oil and water, with a pH range of 6.5-7.5.
Used in modern Italian cuisine to create unique and luxurious sauces and dressings.
Steps
- 1.
Tajarin al Tartufo (Piedmont): Emulsion binds truffle aroma to egg pasta
- 2.
Modernist Truffle Risotto (Lombardy): Provides consistent truffle distribution
- 3.
Truffle Egg Foam (Spain (elBulli influence)): Creates aerated truffle delivery system
The Science
Primary Reaction
emulsification