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

56494802 6a8c 41a1 8709 ef96614905b5  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 about 4 years ago

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3 answers 965 views
39bc764f 7859 45d4 9e95 fc5774280613  headshot 2.0 crop
Kristen Miglore

Kristen is the Creative Director of Food52

added about 4 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...

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B3aef9ba 2f16 4b07 97ef 024f9bb0e6d8  2013 06 23 16.59.04
added about 4 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?

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39bc764f 7859 45d4 9e95 fc5774280613  headshot 2.0 crop
Kristen Miglore

Kristen is the Creative Director of Food52

added about 4 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.

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