Gentle Readers, this week’s special recipe is a must try. From my friend over at The Professor’s Table, I bring you Watermelon Semifreddo. One of the best things I’ve eaten all summer.
Let’s face it: anything made with sweetened condensed milk is not only delicious, but mildly sexy. This little watermelon summer cooler is no exception. Spiked with lime zest, cooled by watermelon and topped with the caramel sweetness of condensed milk blended with locally produced cream, just giggle while you eat it.
1 medium watermelon – flesh with seeds removed
1/2 cup of sugar (or less, to taste)
1/4 cup of Tequila (do not omit, or your granita will be frozen solid)
2 Tablespoons of lime juice
1 can of condensed milk
1/2 cup of lime juice
zest of 1 lime
1 cup of cream, whipped until stiff peaks form
Combine first four ingredients – puree, then freeze as per ice cream maker instructions, let set in freezer in 9/9 inch baking pan lined with plastic or wax paper.
Whisk milk, lime juice and lime zest; fold in cream, pour over top of watermelon mixture, let set for 2 hours or more, serve in small squares.
Have you ever tried semifreddo? Now is that time. Post your comments below! I’ll be busy licking my spoon.
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