Ghee, or caramelized butter (sometimes called beurre noisette) in which the milk solids have been allowed to brown, lends a nutty, buttery flavor to all manner of sauces and foams. Normally, ghee doesn’t dissolve in water or other liquid. However, in the presence of the right compounds (such as egg yolks or certain hydrocolloids such as the sucrose esters used here) it can be used to create an emulsion.
|ghee (Beurre Noisette), warm but not hot|
Combine the cream and skim milk and warm over medium heat; do not boil. Off the heat, blend in the sucrose esters. Once the sucrose esters have been incorporated, blend in the ghee in a steady stream. Chill overnight in a whipping siphon. The next morning, warm in a sous vide immersion bath at 95°F (35°C) for about an hour before piping to serve.
Copyright © 2017 by James Peterson. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.