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Ingredients
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Melon Semifreddo
Method
Preparation
- 1
Make the Meringue
In a clean bowl, beat the egg whites until soft peaks form. Gradually add the granulated sugar, continuing to beat until stiff peaks form and the meringue is shiny.
- 2
Prepare the Base
In a separate bowl, whip the heavy cream until soft peaks form. Fold in the watermelon and cantaloupe purees gently until well combined.
- 3
Combine Mixtures
Gently fold the meringue into the fruit mixture, being careful not to deflate the meringue.
- 4
Add Flavors
Stir in the lime juice and lime zest, mixing until just combined.
- 5
Freeze the Semifreddo
Pour the mixture into a loaf pan lined with plastic wrap. Cover and freeze for at least 4 hours, or until set.
- 6
Serve
Once set, unmold the semifreddo and slice. Garnish with jasmine flowers before serving.
