| Christine Kelner |
We have committed the cardinal sin of trying out a new recipe on company.
We made a semifreddo last night (recipe from Cucina Italiana magazine), and
have never made a semifreddo before. This recipe does not call for freezing
the mixture. This morning, I'm looking at the molds in the refrigerator and
thinking - "no way this is going to unmold". I've looked on the web this
morning and see that many recipes for semifreddo call for freezing the
mixture.
question
1) should I put the stuff in the freezer?
2) tips on unmolding?
thanks (again)
doug
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| Wayne |
"Christine Kelner" <dktenor@hotmail.com> wrote in
news:_9B5d.3156$Ki1.1634@newsread2.news.atl.earthlink.net:
> We have committed the cardinal sin of trying out a new recipe on
> company. We made a semifreddo last night (recipe from Cucina Italiana
> magazine), and have never made a semifreddo before. This recipe does
> not call for freezing the mixture. This morning, I'm looking at the
> molds in the refrigerator and thinking - "no way this is going to
> unmold". I've looked on the web this morning and see that many
> recipes for semifreddo call for freezing the mixture.
>
> question
>
> 1) should I put the stuff in the freezer?
Yes. I've never seen a recipe for semifreddo that didn't call for
freezing. (You can't produce "semi frozen" in a refrigerator.)
> 2) tips on unmolding?
Remove from freezer 10-15 minutes before serving. Turn mold upside down
on serving platter. If it doesn't release easily, cover briefly with
well wrung out kitchen towel that has been soaked in very hot water.
Slice with very sharp knife.
> thanks (again)
> doug
--
Wayne in Phoenix
unmunge as w-e-b
*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.
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