Cantaloupe Grappa Semifreddo Recipes
CANTALOUPE GRAPPA SEMIFREDDO
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.
Provided by Andrea Albin
Yield Makes 6 to 8 servings
Number Of Ingredients 8
Steps:
- 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.
- Remove bowl from saucepan and set in a large ice bath. Continue to beat until cold, about 6 minutes.
- 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.
- 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.
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