Roikins
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well, technically, it is, but it's a poorly made one.Originally Posted by foodguy
It was more a tutto-freddo when it was brought to the table.
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Semifreddo
- Thread starter ChicagoRon
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It was more a tutto-freddo when it was brought to the table.
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.Originally Posted by kwilkinson
something like this
foodguy
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It was more a tutto-freddo when it was brought to the table.Originally Posted by Roikins
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 ********* the dessert?
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