“The citrusy tang of lemon floods the mouth! At the same time, the rich aroma of almond tickles the nose! Both flavors are seamlessly brought together with no bitterness or clashing at all! It's sweet and mild and fragrant! I can feel it awakening the heart of a maiden within me! "I chose a Biscuit Joconde for the sponge cake because it matched so well with the almond pralines. It gives even the cake layer the aroma of almonds, without disturbing the flavor balance in the least.” ItalianCakeDelicateLayersLemonsAlmondsSemifreddoBiscuit Book:食戟のソーマ 10 [Shokugeki no Souma 10] Source: 食戟のソーマ 10 [Shokugeki no Souma 10]
“The lemons I used were pickled in salt for over two weeks!" "I knew it! You used preserved lemons!" A North African condiment, salted lemons are made by pickling whole lemons in salty brine for weeks or months. Because the entire lemon, including the peel, is pickled parts of it can be used to emphasize just about any flavor... ... be it tartness, saltiness, bitterness, freshness or mellowness! "I added the zest and pickling brine in my sponge cake, pralines and even the sauce! Its mild tartness should make the sweetness of the semifreddo stand out even more!” SweetnessLemonsZestTartBrinePreservedSponge CakeSemifreddoLayer Book:食戟のソーマ 10 [Shokugeki no Souma 10] Source: 食戟のソーマ 10 [Shokugeki no Souma 10]
“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] Source: 食戟のソーマ 10 [Shokugeki no Souma 10]