Honeydew Melon and Mint Sorbettifreddo (No Ice Cream Machine Required)
Sorbettifreddo…yeah, I made that up. I made this via the semifreddo technique, but it has a consistency closer to a sorbet than a custard, so it’s sort of a cross between the two. After I had purchased a honeydew melon the other day, I sat down with my Flavor Bible and thought about what I wanted to do with it. I knew I wanted to make something frozen, despite it being the middle of winter (I used to eat melon popsicles, a very popular Korean dessert that my mom bought for me, so frozen melon stuff just seems right). My Flavor Bible said honeydew and mint go really well together, and it sounded strange at first, but they are ABSOLUTELY spot on. It’s perfect, and so refreshing!
When picking out your honeydew melon, here’s how to tell if it is ripe. First pick it up and smell it. Does it smell sweet and give off a honeydew smell? That’s good sign #1. If it doesn’t smell like anything, put it back and find a fragrant one. Now, find the little belly button on the honeydew melon, and push with your thumbs like this:
If it gives a little bit and is slightly soft, that is good sign #2. It should be a ripe melon.
Cut your honeydew melon in half, and scoop out the seeds in the center:
Spoon out big chunks of melon, stick about a cup in your blender (you want to end up with 2/3 cups of honeydew blended liquid), and throw your mint into the blender as well.
Blend it all up until you see tiny specks of mint in the liquid.
Then you’re ready to stir it in with a mixture of cooked egg yolks and sugar, fold in cream, and pop it in the freezer.
- 8 egg yolks
- 1/3 cup+3 tbsp sugar (and adjust accordingly...if you have a sweeter melon, you can use less sugar and vice versa. Your mixture should taste sweeter than you want it to before freezing because frozen things taste less sweet)
- 2/3 cup blended honeydew melon
- 15 big leaves of mint (approximately)
- 1 cup cream
- Cut your honeydew melon in half, and scoop out the seeds in the center. Spoon out big chunks of melon, stick about a cup in your blender (you want to end up with 2/3 cups of honeydew blended liquid), and throw your mint into the blender as well.
- Blend it all up until you see tiny specks of mint in the liquid.
- Place the egg yolks and 1/3 cup granulated sugar in a heatproof bowl over a saucepan filled with an inch of simmering water (a double boiler) on medium low heat. Whisk the ingredients until smooth, and whisk every minute or so until the mixture comes to 160 degrees F, in order to kill the bacteria in the eggs (about 10 minutes). Once it reaches 160, whisk your blended honeydew melon and mint juice into the cooked yolks until it is smooth and has been emulsified into the yolks. Place the mixture into an ice bath, and cool off the mixture completely.
- In the meantime, whip the cream with an electric mixer until it thickens a bit, then add the 3 tbsp of sugar, and whip to soft peaks. Fold 1/3 of the whipped cream into the melon mint mixture until smooth. Then fold the rest of the whipped cream gently into the melon mint mixture until it just mixes in. Pour the sorbettifreddo into a glass container, and cover the top exposed edge directly with plastic wrap to protect the surface, and freeze for 4-6 hours until it hardens up. Remove from the freezer, scoop some out, and eat!
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