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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.”
― Yuto Tsukuda, ʳꪤΥ½©`¥Þ 10 [Shokugeki no Souma 10]

“The praline layer smells richly of almonds.
The ice cream layer, made of cream flash frozen and then allowed to partially melt, looks rich and luxuriant. All of it speaks to the delicacy and deftness of the hand that made it!”
― Y¨±to Tsukuda, ʳꪤΥ½©`¥Þ 10 [Shokugeki no Souma 10]

“ 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.”
― Y¨±to Tsukuda, ʳꪤΥ½©`¥Þ 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!”
― Y¨±to Tsukuda, ʳꪤΥ½©`¥Þ 10 [Shokugeki no Souma 10]