Cantaloupe Grappa Semifreddo
A luxurious Italian-style frozen dessert combining sweet cantaloupe with grappa liqueur and whipped cream. This elegant semifreddo has a silky-smooth texture and delicate melon flavor, perfect for a sophisticated summer dessert.
Ingredients
- •1 pound cantaloupe
- •⅓ cup sugar
- •¼ cup grappa
- •⅛ teaspoon salt
- •5 large egg yolks
- •¾ cup heavy cream
- •equipment
Cooking Instructions
- 1.
Line loaf pan with plastic wrap, leaving an overhang at each end. Purée melon with 1/3 cup sugar, grappa, grenadine (if using), and salt in a blender until smooth. Transfer to large metal bowl and stir in yolks. Set bowl over a saucepan of simmering water and beat with mixer until pale, thick, and tripled in volume and registers 170°F on an instant-read thermometer, about 8 minutes.
8 min
- 2.
Remove bowl from saucepan and set in a large ice bath. Continue to beat until cold, about 6 minutes.
6 min
- 3.
Beat cream with remaining 2 tablespoons sugar in other large bowl using cleaned beaters until it just holds soft peaks. Fold whipped cream into cantaloupe mixture gently but thoroughly.
5 min
- 4.
Pour mixture into pan and freeze, loosely covered with plastic wrap, until firm, at least 5 hours. Uncover top and invert semifreddo onto a plate.
300 min
