What You Need to Know
Using a combination of lecithin and xanthan gum to stabilize the emulsion, which involves the formation of a complex network of fat and water droplets.
Almond emulsion is a key component in creating smooth and creamy almond gelato.
Key Parameters
Temperature
20°C
0°C - 80°C
Time
1 hour
30 minutes - 2 hours
Equipment
BlenderImmersion blenderHand mixerGlass bowlMeasuring cups
Steps
- 1.
Granita di Mandorla (Sicily): Creates the creamy base for almond ice crystals
- 2.
Almond Milk Foam (Spain): Provides stable structure for molecular gastronomy applications
- 3.
Badem Ezmesi (Turkey): Forms the silky texture in almond paste desserts
The Science
Primary Reaction
emulsification