Cantaloupe Grappa Semifreddo - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by /contributors/andrea-albin
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.
Ingredients
- 1 pound peeled chopped cantaloupe (about 2 1/2 cups)
- 1/3 cup plus 2 tablespoons 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
- Equipment: a 9- by 5- by 3-inch loaf pan; 2 large (6-quart) bowls (one of them metal); a handheld electric mixer
Instructions
- 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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