Cantaloupe Semifreddo

17/11/2023

Cantaloupe Semifreddo is a fresh dessert, ideal for the summer season or to sweetly conclude a dinner among friends. Here’s how to prepare this fruity delight with an Italian touch.

Ingredients

250 g of cantaloupe puree (cantaloupe melon preferred)
200 ml of fresh cream to be whipped
100 g of granulated sugar
3 egg yolks
50 ml of water
100 g of ladyfingers or dry biscuits
1 pinch of salt
Dark chocolate shavings for garnish (optional)

Preparation

Begin with the melon puree: blend the melon pulp until smooth. Strain it through a fine mesh sieve to remove any fibers or seeds.
Prepare a syrup by combining sugar and water in a small pot and heating it to 121 °C (use a kitchen thermometer for accuracy).
Meanwhile, beat the egg yolks with an electric mixer until they become frothy. Once the syrup is ready, pour it in a thin stream into the yolks, continuing to beat until the mixture cools. This process is called “tempering” the yolks.
In a separate bowl, whip the well-chilled fresh cream, being careful not to let it deflate.
Gently fold the melon puree into the egg yolk and sugar mixture, stirring with a bottom-up motion to maintain a light texture.
Then fold in the whipped cream, combining with the same care.
Line a loaf pan (or a springform pan) with cling film, to make it easy to unmold the semifreddo once ready.
Pour half of the mixture into the mold, add a layer of ladyfingers or dry biscuits slightly dipped in melon juice or, if you want to be daring, a bit of orange or melon liqueur.
Add the remaining cream and, if you like, decorate the surface with dark chocolate shavings.
Cover with cling film and freeze for at least 4-5 hours before serving.

The semifreddo should be unmolded when it’s still slightly frozen and left to soften for a few minutes before slicing.

Curiosity

Melon is a very versatile ingredient in the kitchen, and not just for sweet dishes! In Italy, for example, the classic combination of prosciutto and melon as a summer appetizer is beloved. However, its use in a semifreddo truly maximizes its sweetness and freshness, ideal for a dessert.