Other than watermelon, I’ve never been a huge melon fan – as Eric Kim notes in Korean American the honeydew melon is usually the most unloved morsel in American fruit cups. My aversion was why it took me so long to try his Honeydew Semifreddo … but if anyone can turn me into a convert, it’s Eric. I love the simplicity of a semifreddo. For this one, honeydew is puréed and sieved, then the juice is combined with egg yolks and sugar that have been gently warmed and whisked into a thick sauce. That gets folded into whipped cream, poured into a lined loaf pan, and frozen until sliceable. It was the perfect, refreshing summer dessert, although I think I may have over-folded mine. I didn’t get quite the height I was hoping for, and some of the honeydew juice separated and froze at the bottom. But I kinda like the look! While enjoying a slice, my mind immediately raced back to childhood in Ohio and the once-a-year treat at the Milan Melon Festival: melon (cantaloupe) ice cream. Turns out, I…
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