What You Need to Know
The technique involves heating the egg yolks, wine, and sugar to a specific temperature, then slowly cooling it while whisking, creating a stable emulsion through the formation of a complex network of lipids and proteins.
This technique is unique to Italian pastry-making, where it is used to create a variety of creamy desserts, such as zabaione and sabayon.
Steps
- 1.
Zuppa Inglese (Italy): Forms the creamy custard layer
- 2.
Trifle (England): Provides the rich custard component
- 3.
Bavarois (France): Acts as the emulsified base
The Science
Primary Reaction
emulsification