Description
Emulsification of mozzarella cheese and cream to create a creamy sauce.
Technical
The technique involves heating the mozzarella cheese and cream to around 60°C, then slowly whisking in olive oil, creating a stable emulsion through the formation of a complex network of casein and fat droplets.
Culinary Significance
This technique is unique in that it uses a high ratio of mozzarella cheese to cream, resulting in a rich and creamy flavor.
Science
Primary Reaction
emulsification
Parameters
Temperature
70°C optimal
20°C to 90°C range
Temperature range for emulsification to occur
Time
15 minutes
5 minutes – 30 minutes
Equipment
BlenderCheeseclothSaucepan