RECIPE: REC: Raspberry Semifreddo and a question?

[barbara-in-va]

I love this recipe and have made it numerous times. I use whatever berries are in season, run them thru the Squeezo to de-seed them and then use 1C of the puree in the recipe. That part works perfectly.

My question is the crust. It ALWAYS falls apart into a mass of crumbs. It comes out of the oven a lovely golden brown but when I finish the dessert and am removing it from the pan it crumbles. Now, I admit that I do not always use all the crumbs because there is such a big pile of them. So, would using all the crumbs solve the problem or should I mix in a bit of melted butter???

http://www.epicurious.com/recipes/food/reviews/Raspberry-Semifreddo-Torte-103695?pg=2

 

[cynupstateny]

I'd mix in some butter to firm it up, Barb. Can't hurt- might help smileys/smile.gif

 

[charlie]

I'd add about 1 1/2 Tbls melted butter--I'd also try rubbing the pan with a Tbl of soft butter...

 

[barbara-in-va]

Thank you so much charlie! I will definitely try both.