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Semifreddo - Page 2

post #16 of 19
8/16/10 at 5:47pm
Quote:
Originally Posted by foodguy View Post
well, technically, it is, but it's a poorly made one.
It was more a tutto-freddo when it was brought to the table. A photo of it... I was told they renamed it a semi-freddo, and that this was originally the "Figs on a Plate 2.0" dish that I saw on the dessert menu a few weeks ago:
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post #17 of 19
8/17/10 at 5:22am
Quote:
Originally Posted by kwilkinson View Post
No. It should not be rock hard. It should be semi-frozen. All it is is a light custard, frozen in the freezer. Only it shouldn't freeze solid at all. A huge amount of air gets incorporated into the mixture when you add the meringue/whipped cream/whatever various things that particular recipe calls for, giving it a fluffy texture similar to a light ice cream. It should just melt away on your tongue.

something like this
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post #18 of 19
8/17/10 at 2:21pm
Quote:
Originally Posted by Roikins View Post
It was more a tutto-freddo when it was brought to the table.

A photo of it... I was told they renamed it a semi-freddo, and that this was originally the "Figs on a Plate 2.0" dish that I saw on the dessert menu a few weeks ago:

jeez, who jizzed on the dessert?
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post #19 of 19
8/17/10 at 3:03pm
Quote:
Originally Posted by foodguy View Post
jeez, who jizzed on the dessert?

TyFlo... and his lemon verbena jizz.
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