Substitute for heavy cream in semifreddo?
I make a version of semifreddo with whipped cream, but I’m interested in finding a comparable substitute. (Not nut-based–still too much fat.) I was thinking about whipping evaporated milk, but the issue there is that it typically collapses about twenty minutes after being whipped. Would putting it in the freezer Reading More May Cause Envy…
About Me
I love food. Unfortunately, I can't cook worth a damn. I've been known to even burn water.
When I watch chefs and good cooks on tv, I'm so envious of their skills. This blog is the closest I get to cooking, other than the microwave ;)
Try not to drool!
John, New Englander turned Cali dude