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In recipes like that I'd add the gelatin to the hot eggs instead of having to heat another ingredient.
But if your semifreddo is to be served frozen, you probably don't need gelatin at all. Chocolate alone will thicken a mousse considerably, and the freezing will take care of the rest.
I also agree w/ Teo & would add the gelatin to the hot eggs instead of the cream, if you must use it.
In recipes like that I'd add the gelatin to the hot eggs instead of having to heat another ingredient.
But if your semifreddo is to be served frozen, you probably don't need gelatin at all. Chocolate alone will thicken a mousse considerably, and the freezing will take care of the rest.
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