At Pasta Bar I serve this kalamansi and passionfruit semifreddo with oak smoked aerated anglaise, candied brioche bread crumbs, burnt oak oil and finished with our Scratch Restaurants private reserve white sturgeon caviar. It was important to me to have a balanced and well-rounded bite for the end of the meal.
Kalamansi has a bitterness so we balanced it out with passionfruit. Those two citruses break through the butteriness of the semifreddo. The brioche for me was a slight nod to having a little caviar sandwich. I worked closely with Alyssa LaBella, my Chef de Cuisine on perfecting the semifreddo recipe.
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