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食戟のソーマ 10 [Shokugeki no Souma 10]

Book by Yūto Tsukuda · 3 quotes · Italian, Lemons, Semifreddo

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AllItalianLemonsSemifreddoTakumi AldiniBiscuitCakeLayersSponge CakeAkira HayamaAlmondsBakingBrineCurdDelicateDessertHamburgerHisako AratoKebabLayerLemon

食戟のソーマ 10 [Shokugeki no Souma 10] Quotes

“If Takumi is beating the eggs whole, that means he's making a Genoise sponge cake for the cake layer, which has a soft and smooth texture but tends to be flat. But by beating the eggs separated, Mimasaka is probably making a biscuit sponge cake for the cake layer, which is fluffier and will soak up more of the syrup! "In other words, my cake layer will take better advantage of the sweet syrup than yours. I bet you picked Genoise sponge cake for its tender, smooth texture. That's fine on its own, but if you try them side by side... ... mine will taste better.”

ItalianLayersBakingTakumi AldiniSponge CakeBiscuit
Book:食戟のソーマ 10 [Shokugeki no Souma 10]
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“Okay, next step is making the syrup... ...with this!" He even has the limoncello! Limoncello! That's an Italian lemon-flavored liqueur. Sponge cakes, especially Genoise, are often brushed with syrup, but the standard flavors are usually almond or rum! That he happened to pick limoncello too! "Trattoria Aldini has a specialty that uses this, doesn't it? Your Limoncello Panna Cotta. I hear it's so popular that customers come in droves when it's in season in February. I figured you'd likely use it in your semifreddo.”

ItalianLemonsSyrupTakumi AldiniLiqueurLimoncello
Book:食戟のソーマ 10 [Shokugeki no Souma 10]
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“So brisk! I can feel the fresh Mediterranean breeze... gently rustling the leaves of the lemon trees. I've had semifreddo desserts many times in my life. But this is unlike anything I've tasted before! And I know the taste of true Italian limoncello. Where on earth did this intense lemony flavor come from?! Is it that fourth layer? What is it?!" "That layer... ... is lemon curd." "Lemon curd?" "Lemon card?" "It isn't curd like curds of milk. It's a dessert spread made with citrus fruits." LEMON CURD A fruit spread originating in Britain, it was intended as an alternative to jams. Egg yolks, sugar, fruit juice and zest are mixed together with a blender and then cooked into a paste and chilled. A centuries-old, traditional dessert, there is even a royal version called Royal Curd. "That vibrant, citrusy tang of the curd has a fresh, refined aroma. Its smoothness combined with the satiny-soft Genoese cake melts in the mouth! What a light and downy texture. It touches the tongue like a feather! The grainy Biscuit Joconde could never be this soft!" "He turned it around! The Genoese cake was supposed to be a liability... but he turned it into an advantage by making it part of an elegant, mature taste experience!" "A British fruit spread, eh? And he put that together right on the spot?" "I'm shocked he had the ingredients." "Fruit curds don't need many ingredients. They use egg yolks, sugar, lemon juice, lemon zest... and butter." "Butter? I thought you barely had a scrap of butter left." "I substituted the butter with this." "Olive oil?!" "Oho! Is that even possible?" "He must certainly know all about it, having grown up in Italy!" "I handicapped myself by choosing Genoese for the sponge cake style. It doesn't have nearly the punch the almondy Biscuit Joconde has. So I turned to the citrusy flavor instead.”

ItalianCakeDessertOlive OilLemonTakumi AldiniSemifreddoCurd
Book:食戟のソーマ 10 [Shokugeki no Souma 10]
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