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A question about a recipe: Brad Spence's Salted Butter Semifreddo

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I have a question about the recipe "Brad Spence's Salted Butter Semifreddo" from Genius Recipes. I think the last time I made this, I screwed up on the folding process. You divide the mass into quarters, stir in the first quarter, and fold in the other three one by one, right? When do I stop folding? Should there still be some white showing?

asked by walkie74 almost 2 years ago
3 answers 531 views
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Kristen Miglore

Kristen is the Executive Editor of Food52

added almost 2 years ago

Hi walkie74 -- I tend to fold in the first third to lighten the mixture, then fold in the rest, and I keep going just until the white streaks disappear. The photos from the post might help a little: http://food52.com/blog...

B3aef9ba-2f16-4b07-97ef-024f9bb0e6d8.2013-06-23_16.59.04
added almost 2 years ago

The photos kind of threw me off too, since there's a few islands of white in the center. I'm assuming the mixer was on his last few folds? And is it supposed to be smooth by the time you're done?

39bc764f-7859-45d4-9e95-fc5774280613.headshot_2.0_crop
Kristen Miglore

Kristen is the Executive Editor of Food52

added almost 2 years ago

Sorry about that -- I was still folding by hand in that photo, and kept going (gently!) until there weren't any more white streaks.