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

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?

  • Posted by: walkie74
  • September 12, 2013
  • 1213 views
  • 3 Comments

3 Comments

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Kristen Miglore
Kristen Miglore September 13, 2013

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...

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walkie74
walkie74 September 13, 2013

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?

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Kristen Miglore
Kristen Miglore September 13, 2013

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

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