Roikins
Distinguished Member
- Joined
- Feb 19, 2007
- Messages
- 1,970
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well, technically, it is, but it's a poorly made one.
It was more a tutto-freddo when it was brought to the table.
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well, technically, it is, but it's a poorly made one.
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.
It was more a tutto-freddo when it was brought to the table.
jeez, who ********* the dessert?