Cantaloupe Grappa Semifreddo

1. 1

   Line loaf pan with plastic wrap, leaving an overhang at each end. Puree 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 170u00b0F on an instant-read thermometer, about 8 minutes.

2. 2

   Remove bowl from saucepan and set in a large ice bath. Continue to beat until cold, about 6 minutes.

3. 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.

4. 4

   Pour mixture into pan and freeze, loosely covered with plastic wrap, until firm, at least 5 hours. Uncover top and invert

5. 5

   onto a plate.

* Per serving · 4 servings · Values may vary.

No additional tips available.