Semifreddo - for any of you who have made it, are tips or tricks?

cheezz

Well-known member
I'll be making my first one away from home and wonder if there's any special equipment I might need?

 
Depends. What are you serving it in? I've done it in ramekins where I taped a collar

to each dish to get lift above the rim. (Pretty for presentation.) I've also done it in a plastic-lined loaf pan where you just pop it out and slice. Not sure if where you'll be making it is in the home of a cook, but you'll need something to whip the cream and freezer space. (In my house, I'd need some advanced warning on the freezer space.) And I've attempted to cooking in homes that didn't have a whisk or a mixer (something to whip the cream.) I learned the hard way to think like a caterer and bring everything you could possibly need. What's an obvious essential to me, is definitely NOT with others.

Otherwise, easy easy easy.

 
Very easy to make. I made mine in a parchment lined loaf pan, left edges of parchment

longer so I could pull the loaf up and out.

 
SO much truth there!! More than once I've exclaimed

"how can you NOT have a whisk/wooden spoon/silicone spatula/rolling pin...."

I'll take the recipe and just see - if the necessary things are then, fine, otherwise no big deal. It's just for family and since I'd never made one I thought it might be fun.

 
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