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.
semifreddo keeps 1 week.
Recipe information
Total Time
4 hr
Yield
Makes 6 to 8 servings
Ingredients
Preparation
Step 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.
Step 2
Remove bowl from saucepan and set in a large ice bath. Continue to beat until cold, about 6 minutes.
Step 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.
Step 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.
Recipe notes
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