Active Time

　　30 min

　　Total Time

　　4 hr

　　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

Makes 6 to 8 servings

　　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

　　

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.

　　Cooks' note:

　　semifreddo keeps 1 week.