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

2013-0723_genius-semifreddo-026

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 over 1 year ago
3 answers 500 views
C8d0fb81-32c9-4937-82ed-fbb6792b65a0.miglore
Kristen Miglore

Kristen is the Executive Editor of Food52

added over 1 year 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 over 1 year 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?

C8d0fb81-32c9-4937-82ed-fbb6792b65a0.miglore
Kristen Miglore

Kristen is the Executive Editor of Food52

added over 1 year 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.