I've got a semifreddo recipe that I am really happy with except one nagging problem: as it is freezing, some separation is occurring, leaving me with an icy yellow layer at the bottom of the container. It's just a thin layer and the rest of the semifreddo turns out great....but it means I have to be very careful scooping it to avoid this layer on the bottom, which of course also leads to some waste.
There are so many stabilizers out there but I can't figure out which one would best address my problem, which I assume is the egg yolk separating from the rest of the mixture.
The recipe involves: - cooking whole eggs with sugar over a water bath to 165 degrees
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then, whipping this in a stand mixer until pale and thickened.
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separately whipping cream, and then folding the cream into the egg / sugar mixture.
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pour that into a mold and freeze
Any recommendations?
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