Sometimes I feel we live in an alternate reality where “plate” is a culinary verb.
Yesterday I made peanut-butter-flavored semifreddo. Tonight it was time to remove it from the freezer, plate it, then let it warm up a bit in the fridge.
I had fun with The Smear, one method for plating a sauce. The sauce, by the way, is the juice from over-ripe cherries reduced to a syrup.
It tasted good. The texture of the semifreddo was smooth and creamy (no ice crystals) which is to be expected as it’s basically a frozen emulsion stabilized with eggs and heavy cream.
