Description
Creating a stable emulsion of cream and water.
Technical
Using a combination of gelatin and sugar to stabilize an emulsion of cream and water, ideal for creating creamy and smooth desserts and sauces. The cream is first mixed with the gelatin and sugar, then slowly added to the water while blending.
Culinary Significance
This emulsion is a key component of traditional Lombardy desserts, such as the cream served with panettone cake.
Science
Primary Reaction
emulsification
Parameters
Temperature
15°C optimal
4°C to 20°C range
Refrigerate at 4°C to slow bacterial growth. Optimal temperature for emulsification is around 15°C.
Time
1 hour
30 minutes – 2 hours
Equipment
BlenderHand mixerWhiskMeasuring cups