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Shakil Kamboh

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“Aah, I know what this is! It's a sformato! A soufflé-like Italian dish similar to a Japanese egg custard." Thinly sliced onions sautéed to sweet tenderness in heavy cream and melted parmesan cheese... ... and a beaten egg and melted butter steamed into a fluffy soufflé. That's what the white side is- a cheese-flavored Sformato Soufflé!”

ItalianSouma YukihiraSouffleTakumi AldiniVerrine
Book:食戟のソーマ 34 [Shokugeki no Souma 34]
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“What an unbelievably refined flavor! And so lusciously gooey you could just faint! The salty, sticky turtle broth seeps through the mouth... melding beautifully with the salty savoriness of the butter and cheese! Together, they lap at your tongue in silky, decadent harmony! "How on earth does this work? What makes the flavor of the turtle fit so well with the cheese? Hm? What's this where the two layers meet?" "You have a keen eye, sir. That's a mix of chopped nuts and seeds- walnuts, peanuts, sesame seeds... ...and... ...." "Kaki no Tane Snack Crackers?!" Those crackers! Soma used those the very first time Takumi challenged him! After lightly toasting them to bring out their aroma, I mixed them into the layer between the sides of my Sformato. Of course, this was after I used my Mezzaluna... ... to chop them all into the perfect size of about 0.1 mm each! "Heyo, Human Food Processor!" "I see! The toasted Kaki no Tane Crackers bring just enough aromatic astringency to erase the smell of the fish and dairy... ... functioning as a sort of bridge to tie the two distinct flavors together! Not only that, their crunchiness adds a fun, contrasting texture while not being filling at all!”

DairyPast ExperiencesSouma YukihiraFood CombiningTakumi AldiniTurtleAmuse BoucheVerrine
Book:食戟のソーマ 34 [Shokugeki no Souma 34]
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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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