Serves6 to 8
- Active time:25 min
- Start to finish:6 hr
August 2009
A semifreddo is an Italian soft-frozen custard mousse. Grappa, which is floral and just a little edgy, bumps the musky, intoxicating sweetness of the melon up a notch.
-
1
lb
peeled and chopped cantaloupe (about 2 1/2 cups)
-
1/3
cup
plus 2 Tbsp sugar, divided
-
1/4
cup
grappa (preferably grappa di Moscato d’Asti)
-
3/4
teaspoon
grenadine (for color; optional)
-
1/8
teaspoon
salt
-
5
large egg yolks
-
3/4
cup
heavy cream
-
Line loaf 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.
-
Remove bowl from saucepan and set in a large ice bath. Continue to beat until cold, about 6 minutes.
-
Beat cream with remaining 2 Tbsp sugar in other large bowl using cleaned beaters until it just holds soft peaks. Fold whipped cream into cantaloupe mixture gently but thoroughly.
-
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.
Cooks’ note: Semifreddo keeps 1 week.
