Description
Creating a stable emulsion with ricotta cheese and water.
Technical
Using a combination of lemon juice and xanthan gum to stabilize an emulsion of ricotta cheese and water, with a pH range of 5.5-6.5.
Culinary Significance
Used in traditional Italian cuisine to create unique desserts and sauces.
Science
Primary Reaction
emulsification
Sensory Profile
Aroma ()
creamysweettangy
Wine Analogy
Similar mouthfeel to a lightly oaked Chardonnay
Coffee Analogy
Creaminess akin to a flat white with whole milk
Perfume Analogy
Lactonic notes reminiscent of Santal 33