You may think I’m on a mission to try every recipe in my Buon Ricordo recipe book and you’d be right, although it’s not actually a stated aim of mine (and I’ll probably skip the tripe – if there is one). But recently my friend Armando has abandoned me in full swing and I have discovered that my cooking skills, or instruction following capabilities are not quite up to the task.
The first home cooking disaster I’ve had is with homemade semifreddo. I quite like semifreddo and as Armando points out, it’s a great alternative to gelato which you really need an icecream making machine for if you’re going to do it properly.
Semifreddo is essentially cream and sugar (whereas gelato is made from milk) and shouldn’t prove too difficult to make. What happened to me, however, was quite unexpected. Firstly I had about triple the quantity I had expected and we only have so many containers and so much room in our bar fridge/freezer to fit stuff in. Secondly, while the semifreddo was not a total disaster, it did turn out less creamy and icier than I had anticipated.
I have thought this over and have concluded it could be the result of a couple of things. Firstly, over whisking of the cream which made it too light and fluffy, therefore stuffing up the semi freezing process, and secondly, addition of my own touch of fresh strawberries put through the blender which may have created extra water.
In any case, the bowl I had selected for the process wasn’t big enough and I had copious amounts of cream that I then had to alternate between freezer and fridge, and half of which got thrown out. And to think that Armando advises not using too much alcohol because it may interfere with the freezing process – he didn’t mentioning over whipping or strawberries though! My fiancé at the time, and now husband, said he quite liked it, and we still got married so I can only assume that for every culinary success, he has accepted there will be a failure in inverse proportion.
Photo | Flickr
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