
Cantaloupe Grappa Semifreddo
['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 dAsti)", 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']

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.
Attribution for Recipes (CC BY-SA 3.0):
The recipes displayed in this app have been crated using content available under the Creative Commons Attribution-ShareAlike 3.0 Unported (CC BY-SA 3.0) license. The recipes are based on the following dataset:
[Food Ingredients and Recipes Dataset with Images]
License: CC BY-SA 3.0
We would like to express our gratitude to the content creators who contributed to the dataset and shared their work under the CC BY-SA 3.0 license, allowing us to showcase and share these recipes with you.