Home Cooking


oakjoan | Jul 14, 200504:29 PM

I made a honey-flavored semifreddo a while ago which was delicious, but lacked what I figured should be the correct texture. Having never seen (except in Jamie Oliver's book) or eaten a sf before, I have little on which to judge this.

This was a Nigella recipe and was flavored with honey and then honey was drizzled over finished product and toasted pine nuts were scattered about.

Any semifred mavens out there? I made this at a friend's house in the country with less than perfect stove and fridge...although the outside was so beautiful you didn't care.

Is semifred supposed to be more pudding/custardy or more ice creamy? Ice crystals? None?

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