Strawberry Semifreddo
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Date: 2019-07-25
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Comments and reviews: 10
Danilo Riffo
That's a really fatty dessert. I can't, for my life, eat big portions of those kind of desserts. Small portions are fine, but those ramicans are sure big enough to make me wanna puke. I would much prefer a way to make this with yogurt instead of cream. Seems like a healthier/lighter option. Maybe yogurt with some gelatin would do the trick. Yes it will, I'm so making this: D
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That's a really fatty dessert. I can't, for my life, eat big portions of those kind of desserts. Small portions are fine, but those ramicans are sure big enough to make me wanna puke. I would much prefer a way to make this with yogurt instead of cream. Seems like a healthier/lighter option. Maybe yogurt with some gelatin would do the trick. Yes it will, I'm so making this: D
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IRDeady
You're a great chef, but I swear the way you talk is enough to drive someone crazy. I don't mean to shit talk you, but do you realize that the last 2 or 3 syllables of every thing you say have the exact same tone and rhythm? It's insanely distracting. You voice gets really hi pitch, then it peaks and drop really fast at the end and you speed up your words.
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You're a great chef, but I swear the way you talk is enough to drive someone crazy. I don't mean to shit talk you, but do you realize that the last 2 or 3 syllables of every thing you say have the exact same tone and rhythm? It's insanely distracting. You voice gets really hi pitch, then it peaks and drop really fast at the end and you speed up your words.
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AlphaWolf098
Now you simply must show us that experiment, Chef John. You said in your cauliflower fries vid that you don't want to deprive us of opportunities to laugh at you. Worst case scenario, the experiment doesn't work out well, and we get a chance to laugh at you a little. Best case scenario, we all learn something new.
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Now you simply must show us that experiment, Chef John. You said in your cauliflower fries vid that you don't want to deprive us of opportunities to laugh at you. Worst case scenario, the experiment doesn't work out well, and we get a chance to laugh at you a little. Best case scenario, we all learn something new.
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misterleoni
Made this today, although I swapped strawberry for frozen forest fruits as strawberries are not in season at the minute. and I already had frozen forest fruits. In the absence of fresh fruit I made a forest fruit coulis and sprinkled some frozen raspberry pieces on top. Truly delicious.
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Made this today, although I swapped strawberry for frozen forest fruits as strawberries are not in season at the minute. and I already had frozen forest fruits. In the absence of fresh fruit I made a forest fruit coulis and sprinkled some frozen raspberry pieces on top. Truly delicious.
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LauraK
Chef John, your mixture will be much thicker if you don't blend up that greek yoghurt for so long with the other ingredients. I think it might improve the texture of your final product. :)Love the video, I never had or made semifreddo before. I'm definitely going to make this soon: D
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Chef John, your mixture will be much thicker if you don't blend up that greek yoghurt for so long with the other ingredients. I think it might improve the texture of your final product. :)Love the video, I never had or made semifreddo before. I'm definitely going to make this soon: D
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Korova Milk Bar
I watched a snail crawl along the edge of a Strawberry Semifreddo Ramekin. That's my dream. That's my nightmare. Crawling, slithering, along the edge of a Strawberry. Semifreddo. Ramekin. and surviving.
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I watched a snail crawl along the edge of a Strawberry Semifreddo Ramekin. That's my dream. That's my nightmare. Crawling, slithering, along the edge of a Strawberry. Semifreddo. Ramekin. and surviving.
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TheOrionKing
Perfect once again chefi'm thinking though. what if i mix in sheets of gelatin(how many you suggest) and eventually refrigerate it rather than freeze it so ending up with a creamy strawberry mousse?
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Perfect once again chefi'm thinking though. what if i mix in sheets of gelatin(how many you suggest) and eventually refrigerate it rather than freeze it so ending up with a creamy strawberry mousse?
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tommihommi1
what about using glucose instead of normal sugar, you can use more for the same amount of sweetness and the lower molecular weight means the same weight has a better effect stopping crystallization.
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what about using glucose instead of normal sugar, you can use more for the same amount of sweetness and the lower molecular weight means the same weight has a better effect stopping crystallization.
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LA2047
give it the o-o-o-oooo tappa tappa. LOL The cadence of your voice cracks me up. It's entertaining to learn a new recipe while hearing the emphasis placed in areas of sentences where you don't expect it.
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give it the o-o-o-oooo tappa tappa. LOL The cadence of your voice cracks me up. It's entertaining to learn a new recipe while hearing the emphasis placed in areas of sentences where you don't expect it.
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Annie1962
Oh God. I'm on a weight loss diet and I have one day off a month where I can eat anything I like. Sooo gonna save this vid to make for one of the DOD days (Day Off Diet. (lost 21 kilos so far.
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Oh God. I'm on a weight loss diet and I have one day off a month where I can eat anything I like. Sooo gonna save this vid to make for one of the DOD days (Day Off Diet. (lost 21 kilos so far.
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