I have a question about the recipe "Saffron Semifreddo with Cherry-Cardamom Syrup and Salted Honey-Hazelnuts" from Brenna. This looks fantastic! Any reason you couldn't freeze this in a loaf/casserole pan (which is the only way I've made semifreddo), and then slice and top with the sauce & nuts? (i.e is the texture conducive to slicing?) Also, curious about your thoughts re: using / leaving out whipped egg whites? Is your version richer & the other (more traditional?) version lighter? Thanks for any input!!