As an Italian, I must say this is a perfect semifreddo, probably very refreshing for a dessert in summer! Also, just as a little bit of Italian knowledge: we call it Limoncello, the word is formed Limon, from Limone which is Lemon in italian, and -cello which is a term we add to the end of a word to make it more endearing, directly translated is "Little Lemon/sweetie Lemon" :D
You know, a lot of the "food from anime" stuff tends to look a lot less...appealing than it's anime form. Paler, eg. But it is what it is, real life versus anime you know. But WOW, this one actually looks just - if not more - appetizing than the anime.
in culinary school, I learned that using a whisk to fold can be really good. I've done it heaps to make a genoise sponge and it never deflates unlike when I've used a spatula
Same man. I really enjoy his recreation and Shokugeki no Soma reaction vids. Really makes me wanna write everything down and try for myself or my family.
That's a cook and chef mind set, you go to all sort of length to make dish or a meal so you yourself will appreciate it more and likewise you would most likely criticised it more than others Unless the person eating your food is a better cook or is a chef, you might be in for some screaming (looking at you Gordon)
This guy somehow makes the Food he cooks look better then the Anime.. thats some Talent. Now excuse me while i drool all over the place while trying to make one myself now that i have easy to follow instructions! Love you Chef!
@@CHEFPKR absolutely amazing as expected! My lemon curd was a bit strong, but I did use some really juicy lemons. I will definitely be making it again sometime!
I don't know if it's been mentioned to death at this point but I love the new direction of the videos. Like. The camera angles, the whole kitchen being the gorgeous thing it is, him having so much more space to work with stuff, the way that the ingredients show up with the specific part of the dish that they're for, the clearly improved cameras he's shooting on, but this just has the vibe of a channel that's about to get so much bigger and I love that I've been here since pre 100k (wish I was here sooner but the algorithm didn't catch up with me soon enough :( so) but yeah I just love the new style of videos
Genoise cake 3 whole eggs (mix on low speed 2 minutes, high speed sprinkle 105gr of sugar for 8-10 minutes ) Sift 65gram flour + 1gr baking powder Add 1/3rd in egg mixture Fold and repeat Line two loaf pans add 2/3rd of batter Bake 350f for 12 min Lemon cello simple syrup 100gr sugar 50ml water 50ml lemon cello Bring to light simmer until all sugar is resolved Cool cakes on wire rack Lemon curd 4 egg yolks 120gr sugar 4gr salt 2whole lemons zested + juice (Whisk until smooth) (Cook over a double broiler until thickened) 10gr butter once thickened (mixed with heat off) 50ml olive oil (slowly drizzle in, quickly stir) Roast 300 gr almond + 300 gr hazelnuts at 350f Semifredo 4eggs yolks 120gr sugar + pinch of salt (Whisk until pale) 100ml lemoncello (Mix until combined and add to double broiler stir frequently remove at 75c) Cool down in a ice bath Remove shell from hazel nuts Rough chop and split in half Whip 400ml of heavy whipping crème until stiff pikes Fold together lemoncello lemon curd and whipped cream Add 100 gr of nuts Cut cake in thin piece Spray oil in cake pan and add plastic film Add cake in pan and brush cake with simple syrup add half semifredo on cake then pipe lemon curd then freeze 20min then add semifredo add to freezer again until tomorrow Praline layer 450gr sugar 115 water Cook until amber color then add 10gr butter and nuts Lay and spread on parchment paper and cut into even pieces with greased knife
I noticed that you used a hot wet knife to cut it i would also recomend using a thin knife like a fillet knife that doesn't have alot of surface area for the cake to stick too it makes cleaner cuts
I love that it all looks very professional. I've seen some youtubers try cooking this show's recipes but there were too much anime jokes and forced vibes, when I genuinely just wanted to see the cooking. Will definitely try this later!
I made this today actually, thanks for the video. I changed it a bit because my family likes cake, so I went with cake, semireddo, cake, lemon curd, more semifreddo for my layers. Turned out great.
Gotta say chef, that's one great looking dessert. Big fan of anything lemon so I definitely gonna try to make this for my birthday next week. Great video as always!!
@@crimsonking2874 Typical product. There's plenty of PDO, PGI, TSG products in the world. That's the reason why Parmesan cheese exists: if they called it Parmigiano (as it's the original name), they would be infringing on various international laws, as Parmigiano can only be made in a specific region in Italy, with specific milk from a specific breed of cows in a specific region of Italy, with a specific production methodology.
@@crimsonking2874 it's not because it's better, it's because it's the original one, made in the original way, that's older than most countries. It's about protecting a typical product and its historic heritage
@@Moribax85 makes sense, those who wish to try it would be more for the rarity of it and its historical value. Italy is the one that focuses on protecting its food culture right. I know other countries do it as well but I always here more about it from Italy.
Omg dude is been a while since i saw your videos and watching you in this beautiful kitchen makes me so happy that you are doing great. Keep up man you are awesome!!
This was my favorite from food wars. It looks so shiny and good and refreshing and real and honestly I think it's the Ultima dish there that can be recreated
That moment when he takes that first bite. You tell that in his mental imagery, the background lit up and his clothes faded away for a moment. It was so powerful that the only way to do it justice would be to slow down the part where the puts down the dessert and drops the spoon.
I tried to make this recipe way back when it was shown in the manga, but it was really underwhelming. But now, seeing this video with the full recipe has given me new hope! I'll send pics of the result! Love your work
I would love to see a bit of cayenne sprinkled on the lemon curd layer. Or maybe a light toasted honey drizzle along the plate to play with the flavors!
This makes me very happy to see :D Just rewatched the episode of Aldini vs Subari for the 50th time and could basically rephrase what the chef said out of my memory xD But looks realy amazing :D
Hey, Chef. I was wondering if you could make a video about your entire culinary journey, and your personal experiences in the culinary world. I would love to watch and see something like that from you, as I am trying to decide how to pursue my own culinary passions. Great video as always though
WOOHOO!! ever since you hinted at this recipe i've been waiting for it! im moving out soon and i think about making this for my flatmates for our first dinner together (-: it looks phenomenal. also takumi best boy
top layer praline turned rock solid instantly so i had to improvise put them in a bag and beat them to small pieces with a hammer again then i just put it on top so i have the crunch while eating but not by get a bit with the spoon
Me to my friends: "Ahh Summer. Sun shining, long days, endless possibility of fun and memories." Also me: (In my room in dark watching reruns of Sakurasou till the next episode of Tensei Slime drops) Ahhh, summer 🙂"
Probably my favorite recipe from the series. I tried making it years ago, and it didn't really turn out too good. Glad to see someone else NAILED it, however! =D
Definitely Paul's own take but I would say closer to the aldini version as he didn't separate out the white and yolks, didn't use almond flour and used the lemon curd rather than the preserved lemon pieces. Which does mean he has to make the other one to compare (sorry chef you'll need some dragonforce in your beatsaber sessions after this)
thank you chefpk for making this. Finally a more detailed recipe. been trying to make this since i first watched the episode and till now, i havent perfected it. can you give like details on things i might be making a mistake on. While on the mixture, does the eggs have to be room temp or can they be cold? also for the limoncello, can we use lemon extract instead or any local citrus extract? Also for the sponge cake, did you use almond flour? i tried using it be always end up making it very thin. Could you do the biscuite joconde of mimasaka. Also submitted this for a shokugeki on the citrus challenge. Love your videos always CHEFPK :)
Ive been making this cake for a few years now on special occasions, if you haven't you gotta try to make some lemon slice caramel. Its just water, sugar and slices of lemon, cooked on low flame till the caramel turns a nice light/dark brown, it makes wonderful candied lemon slices and lil sections of lemon flavored caramel
Ive tested this one now, and here is what i will do different next time to make it taste better (looks are great, taste is not that balanced for me) Ill use only sliced almonds. Half the lemon curd. half or even 1/3 of the karamel with the same amount of butter and maybe even more alomnds. Spongecake is good. mine was way bigger than in the vid here.
Line up baking sheet when eggs/sugar are going on. Roast the nuts as soon as you âme the cakes out and let them toast while you start the lemon curd Yeah just rearranging your steps for when I make this. Not IF. When. Looks so delish.
As an Italian, I must say this is a perfect semifreddo, probably very refreshing for a dessert in summer!
Also, just as a little bit of Italian knowledge: we call it Limoncello, the word is formed Limon, from Limone which is Lemon in italian, and -cello which is a term we add to the end of a word to make it more endearing, directly translated is "Little Lemon/sweetie Lemon" :D
I like that translation
basically Lemon-chan in Japanese XD
I play guitar. She plays violin. He plays sweetie 😄
As an Italian what do you think about pineapple pizza
@@herrscherainz7572 I don't like it, but I will not chastise people who eat it, you are free to eat whatever you want 😅
You know, a lot of the "food from anime" stuff tends to look a lot less...appealing than it's anime form. Paler, eg. But it is what it is, real life versus anime you know. But WOW, this one actually looks just - if not more - appetizing than the anime.
Dessert build different
He is just a cook and it's only a recipe that's been refined a few times. A real chef would do much better
@@daniswara1164
He is a professional chef though
He isn’t the best but he still is one
@@daniswara1164 , he went to culinary school. He's worked in professional kitchens and restaurants. What more is needed for him to be a "real chef"?
@@daniswara1164 He is a professional chef, tho. I think you mean, those very high-class Mechelin-level chefs.
Summertime, where the lemons squeezy.
Can you make cheese cake from horimiya, by the way love your content
Hey paul what is a good substitute for the nuts is this recipe?
Nice result, my lemons were a little bit hard to bite through. How were yours?
@@justincarter1217 if you can't have nuts I would just straight up leave them out or sub in some toasted shredded coconut flake
I hate how tasty this looks because of my f-ing Citrus Allergies.
in culinary school, I learned that using a whisk to fold can be really good. I've done it heaps to make a genoise sponge and it never deflates unlike when I've used a spatula
Thank you for the tip
Thanks for the tip buddy
damn, wish i saw this tip when i made my genoise cake. next time will keep this in mind, thx for the tip, stranger :)
IT's been a while since I came to the channel and seeing the new Kitchen is awesome. It's the proof that your hard work pays off :D
Welcome back!
Non avrei mai pensato di beccare Terenas sotto il video di ChefPK, but surprisingly pleased 😆
Same man. I really enjoy his recreation and Shokugeki no Soma reaction vids.
Really makes me wanna write everything down and try for myself or my family.
Se sei forte sali, però qui se devo mettermi a mangiare queste cose salgo solo di peso
Eventually, every single food war recipe is going to be on this channel.
Eventually... Except the turtle that's not cool :(
@@CHEFPKR and the alligator one.
@@CHEFPKR what about the poor gator?
@@CHEFPKR please make the salmon coulibiac!
I hope so!
I love how he can't even believe he made something that delicious.
I'm jealous...
I'm too lazy to start making that dish XD
That's a cook and chef mind set, you go to all sort of length to make dish or a meal so you yourself will appreciate it more and likewise you would most likely criticised it more than others
Unless the person eating your food is a better cook or is a chef, you might be in for some screaming (looking at you Gordon)
I want the type of skill like his where you look at what you made and cannot believe that you made it
This guy somehow makes the Food he cooks look better then the Anime.. thats some Talent. Now excuse me while i drool all over the place while trying to make one myself now that i have easy to follow instructions! Love you Chef!
I'm working on the typed recipe, it's a long one. Please be patient :)
This is the first dessert I've ever made from scratch, letting it freeze overnight right now and I'm really excited to taste the final product!
Yessss!
@@CHEFPKR absolutely amazing as expected! My lemon curd was a bit strong, but I did use some really juicy lemons. I will definitely be making it again sometime!
You can literally build a restaurant catering anime foods only, I would definitely go there!
I don't know if it's been mentioned to death at this point but I love the new direction of the videos. Like. The camera angles, the whole kitchen being the gorgeous thing it is, him having so much more space to work with stuff, the way that the ingredients show up with the specific part of the dish that they're for, the clearly improved cameras he's shooting on, but this just has the vibe of a channel that's about to get so much bigger and I love that I've been here since pre 100k (wish I was here sooner but the algorithm didn't catch up with me soon enough :( so) but yeah I just love the new style of videos
Also him goofing off randomly is the cutest thing ever
yea nice setup the only thing i miss is the curtain
Bro, as the representant of the Italian community of your channel I can say this plate will be delicious, (and we are also really proud of you!)
ChefPK: Says "trash"
the anime man, Cdawg, and Gigguk look up: "What?"
I missed the trash taste icon over his face the first time I watched this.
7:20 that panic in your voice when Gandalf was ready to pounce for it genuinely made me laugh 😂😂😂
Genoise cake
3 whole eggs (mix on low speed 2 minutes, high speed sprinkle 105gr of sugar for 8-10 minutes )
Sift 65gram flour + 1gr baking powder
Add 1/3rd in egg mixture
Fold and repeat
Line two loaf pans add 2/3rd of batter
Bake 350f for 12 min
Lemon cello simple syrup
100gr sugar
50ml water
50ml lemon cello
Bring to light simmer until all sugar is resolved
Cool cakes on wire rack
Lemon curd
4 egg yolks
120gr sugar
4gr salt
2whole lemons zested + juice
(Whisk until smooth)
(Cook over a double broiler until thickened)
10gr butter once thickened (mixed with heat off)
50ml olive oil (slowly drizzle in, quickly stir)
Roast 300 gr almond + 300 gr hazelnuts at 350f
Semifredo
4eggs yolks
120gr sugar + pinch of salt
(Whisk until pale)
100ml lemoncello
(Mix until combined and add to double broiler stir frequently remove at 75c)
Cool down in a ice bath
Remove shell from hazel nuts
Rough chop and split in half
Whip 400ml of heavy whipping crème until stiff pikes
Fold together lemoncello lemon curd and whipped cream
Add 100 gr of nuts
Cut cake in thin piece
Spray oil in cake pan and add plastic film
Add cake in pan and brush cake with simple syrup add half semifredo on cake then pipe lemon curd then freeze 20min then add semifredo add to freezer again until tomorrow
Praline layer
450gr sugar
115 water
Cook until amber color then add 10gr butter and nuts
Lay and spread on parchment paper and cut into even pieces with greased knife
I'm rewatching Food Wars, been wanting to recreate the recipes, suddenly found your channel and now I'm obsessed with it
Thank you so much!
I noticed that you used a hot wet knife to cut it i would also recomend using a thin knife like a fillet knife that doesn't have alot of surface area for the cake to stick too it makes cleaner cuts
Absolutely, I was just being lazy and didn't want to make another thing dirty haha
wow, everything I want and also everything my dietitian says I can't have! YEAH
how is your comment from 8h ago
9 hours😟
not gonna lie... I cried a little that looks beautiful, delicious, and sounds delicious
Reminder:
Dont watch chef PK's videos when I just woke up because I'll be even more hungy
idk if it’s the photography or what, but the thumbnail on this one really sold the dish, good work chef Paul. keep up the great work :).
Yes I totally can cook this
I love that it all looks very professional. I've seen some youtubers try cooking this show's recipes but there were too much anime jokes and forced vibes, when I genuinely just wanted to see the cooking. Will definitely try this later!
I made this today actually, thanks for the video. I changed it a bit because my family likes cake, so I went with cake, semireddo, cake, lemon curd, more semifreddo for my layers. Turned out great.
Gotta say chef, that's one great looking dessert. Big fan of anything lemon so I definitely gonna try to make this for my birthday next week. Great video as always!!
This is one of the most underrated dishes from Food Wars.
You know it's good when the spoon hits the table as you enjoy it
Just a pet-peeve: it's "Limoncello", not Lemonchello. It's a typical italian liquor, that is actually protected under several international laws.
Why is it protected under international laws?
@@crimsonking2874 Typical product. There's plenty of PDO, PGI, TSG products in the world. That's the reason why Parmesan cheese exists: if they called it Parmigiano (as it's the original name), they would be infringing on various international laws, as Parmigiano can only be made in a specific region in Italy, with specific milk from a specific breed of cows in a specific region of Italy, with a specific production methodology.
@@Moribax85 So that would be the very best Parmigiano cheese superior to any Parmesan right. Makes sense then. Similar to japans Kobe Beef.
@@crimsonking2874 it's not because it's better, it's because it's the original one, made in the original way, that's older than most countries. It's about protecting a typical product and its historic heritage
@@Moribax85 makes sense, those who wish to try it would be more for the rarity of it and its historical value. Italy is the one that focuses on protecting its food culture right. I know other countries do it as well but I always here more about it from Italy.
Food Wars makes me emotional. They take great love and care with the anime.
My gosh. That crunch when you ate it... it sounds magnificent🥺🤤
Omg dude is been a while since i saw your videos and watching you in this beautiful kitchen makes me so happy that you are doing great. Keep up man you are awesome!!
thank you and welcome back! Had to sell a lot of stuff to get into this kitchen =p
This was my favorite from food wars. It looks so shiny and good and refreshing and real and honestly I think it's the Ultima dish there that can be recreated
That moment when he takes that first bite. You tell that in his mental imagery, the background lit up and his clothes faded away for a moment. It was so powerful that the only way to do it justice would be to slow down the part where the puts down the dessert and drops the spoon.
You guys made my day, Chef. Gonna be making this for the ladies tonight.
I hope you made more!
Now i’m still waiting for Yukihira’s Bear Meat Cutlet!
Working on getting that bear!
@@CHEFPKR Glad to hear it!
Now that’s out of the way.. Megushima’s Spice Ramen?
I tried to make this recipe way back when it was shown in the manga, but it was really underwhelming.
But now, seeing this video with the full recipe has given me new hope! I'll send pics of the result! Love your work
I would love to see a bit of cayenne sprinkled on the lemon curd layer.
Or maybe a light toasted honey drizzle along the plate to play with the flavors!
Edit: a graham, cinnamon, almond side crust/biscuit would be a wonderful spoon replacement
I love that you explain everything step by step
Dang I can't cook but ill try not to burn down my house to make this!
Keep that fire extinguisher handy!
wouldnt that overcook the dishes?
Why have I not found this sooner!!! This looks so great and I am a very big fan of lemon desserts so this is perfect!
This makes me very happy to see :D Just rewatched the episode of Aldini vs Subari for the 50th time and could basically rephrase what the chef said out of my memory xD
But looks realy amazing :D
Years ago this was the first dessert that I ever made that make me fell in love with baking. Looks great.
I was waiting for someone to say "Now here's the twist"
I always love seeing the Food Wars dishes come to life, and would love to see you make one of Kurokiba's dishes.
Dude, I love sweet lemon stuff, I ended up drooling the entire video. Nice work!, this definitely goes to my to do list.
Hey, Chef. I was wondering if you could make a video about your entire culinary journey, and your personal experiences in the culinary world. I would love to watch and see something like that from you, as I am trying to decide how to pursue my own culinary passions. Great video as always though
I did a video like that a while back, but I can do an update =)
This looks so good!🤗
WOOHOO!! ever since you hinted at this recipe i've been waiting for it! im moving out soon and i think about making this for my flatmates for our first dinner together (-: it looks phenomenal. also takumi best boy
That's so beautiful! I swear, the most delicious hardy DEVINE food are the once that take time and love lol
The quality of this video merits waaayyyy more subscribers!
this is the exact recipe I was waiting for. Thank you, you perfect human being
top layer praline turned rock solid instantly so i had to improvise
put them in a bag and beat them to small pieces with a hammer again
then i just put it on top so i have the crunch while eating but not by get a bit with the spoon
I think this is the best looking "real version" of Anime food I've ever seen. Very good job!
I've honestly been waiting for this one since you previewed it on Twitter like a month ago! So.... FINALLY!!!!
I can't wait to make this then eat it! It looks so beautiful!
Me to my friends: "Ahh Summer. Sun shining, long days, endless possibility of fun and memories."
Also me: (In my room in dark watching reruns of Sakurasou till the next episode of Tensei Slime drops) Ahhh, summer 🙂"
How very bold of you to assume I have friends........
;-;
Perfect for the season. We miss Takumi so much. 🍋
Aldini's dessert looks great
*and so does your workout progress Paul **-chefs kiss-*
amazing work chef. got me drooling here.
I tried this! And your recipe totally work and tasted like heaven omg! Thank you!
Finally!
Semifredo By Takumi Aldini,
I've Been Waiting For This Video Chef
I did it! Tastes great! Thank you for this.
I HAVE BEEN WAITING FOREVER FOR THIS ONE ! Thank you !!! Now I have to do it next weekend for my father in law's birthday :D
Wow! This is a picture perfect recreation
I wanted to make this so much it was on of my favorite dishes from the show!
Might be some of your best work yet? Bravo Chef!!
Probably my favorite recipe from the series. I tried making it years ago, and it didn't really turn out too good. Glad to see someone else NAILED it, however! =D
Man I actually feel like a character in the anime watching the judges eating anything for a Shokugeki. Your reactions are gold, chef
This looked amazing good job
Been waiting for this one.Looks fantastic! Now do the Mimasaku Subaru version please and thank you
Now make Mimasaka’s version to see if his was truly superior!
When u say perfect was this the Takumi's version or the 'improved' version by Subaru?
No, this is better than both of them
@@CHEFPKR Subaru: *"HOW WAS THAT POSSIBLE..!?"*
@@CHEFPKR NANI?!!!
@@ArnoldTriyudho I have Kage Bunshin no Trace On
Definitely Paul's own take but I would say closer to the aldini version as he didn't separate out the white and yolks, didn't use almond flour and used the lemon curd rather than the preserved lemon pieces. Which does mean he has to make the other one to compare (sorry chef you'll need some dragonforce in your beatsaber sessions after this)
Subbed... Rewatching through the plates again to relive the magic
Okay your videos keep getting recommended subbed !!!!!
Watching this video made me crave for this semifreddo haha
Awesome cake, BUT NO ONE GONNA NOTICE THE TRASH TASTE REFERENCE HE MADE??? You madlad. Guys need to collab!
Gonna have to try this
For real ❤️
This looks amazing 🤩
thank you chefpk for making this. Finally a more detailed recipe. been trying to make this since i first watched the episode and till now, i havent perfected it.
can you give like details on things i might be making a mistake on. While on the mixture, does the eggs have to be room temp or can they be cold? also for the limoncello, can we use lemon extract instead or any local citrus extract? Also for the sponge cake, did you use almond flour? i tried using it be always end up making it very thin. Could you do the biscuite joconde of mimasaka. Also submitted this for a shokugeki on the citrus challenge. Love your videos always CHEFPK :)
Oh yeah I'm definitely going to try this out soon
Made it during the week-end, Its really good. also, the praline makes really good snacks.
glad you liked it!
This is by far the best Takumi Aldini Limoncello Semifreddo video. I guess you have to do a mimasaka version
I just made this. Took two days. It was way too sweet for me. I loved every step.
U dont know how much i was waiting for this one
I hope you make Mimasaka's version eventually so we know whose version was truly the best.
Ive been making this cake for a few years now on special occasions, if you haven't you gotta try to make some lemon slice caramel. Its just water, sugar and slices of lemon, cooked on low flame till the caramel turns a nice light/dark brown, it makes wonderful candied lemon slices and lil sections of lemon flavored caramel
Thanks for the tip!
@@CHEFPKR ur praline looks amazing btw ive nvr made that part i make a simple caramel crumble instead (no nuts)
YO I've been waiting for this for ever. I definitely gotta try it out keep up with the good content 👍😀
Loool. You cut the edges JUST to even it out, JUST to give it a clean look. Riiight.
Yooo chef!! That's a thing of BEAUTY!! DANGGG! I WANNA TASTE THAT. 😋😋😋❤️❤️❤️🔥🔥
It's winter where I am, but god do I want to eat this right now.
Killed it again chef looks good
That looks freaking delicious!
Wow, looks so damn good Chef 😍
Ive tested this one now, and here is what i will do different next time to make it taste better (looks are great, taste is not that balanced for me)
Ill use only sliced almonds.
Half the lemon curd.
half or even 1/3 of the karamel with the same amount of butter and maybe even more alomnds.
Spongecake is good. mine was way bigger than in the vid here.
The dude made a Trash Taste reference, what a man of culture
Awesome job!!
Line up baking sheet when eggs/sugar are going on.
Roast the nuts as soon as you âme the cakes out and let them toast while you start the lemon curd
Yeah just rearranging your steps for when I make this. Not IF. When. Looks so delish.
This looks like the perfect summer dessert.
I love Lemonchello 🍋
I wanna make this now, it looks so good!