The boiling water creates intense thermal shock that instantly ruptures the plant's cell walls, melting its protective waxy coating and causing the foliage to collapse and dehydrate, effectively cooking the plant tissue.
—
SJ McShane,
Martha Stewart,
10 June 2026
The topping, a mixture of heavy cream and mascarpone, is light and creamy without melting as easily in the summer heat.
—
Mary Shannon Wells,
Southern Living,
8 June 2026
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