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