Blackberry Gin Semifreddo

Serves: Up to 10 people

Course: Desserts

Total time (min.): 20

Tools

Cooking Chef XL

Ingredients

For the semifreddo:

200g blackberries
100g sugar
1/2 lemon zest
284ml double cream
2 tbsp gin
2 tbsp crème de mure
400g crème fraiche
Blackberries, to decorate
Lemon zest, to decorate

For the coulis:

2 tbsp lemon juice
½ lemon zest
300g blackberries
25g sugar
2 tbsp gin

Method

1 - To prepare, line a loaf tin (roughly 21.5 x 11 cm) with baking paper.
2 - Lift the Cooking Chef XL head and fit the heat guard.
3 - Secure the mixer bowl in place and add the blackberries, half of the sugar (50g) and lemon zest, then fit the stir tool to the machine.
4 - Set the temperature to 120°C, speed setting to 1 for 5 minutes.
5 - Once the berries have softened and turned into a puree, transfer to a separate bowl and set aside for later.
6 - Into the clean mixer bowl with the balloon whisk fitted, add the double cream, remaining sugar (50g), gin and crème de mure.
7 - Whisk on speed 4 for 1 minute 30 seconds, until the cream reaches a medium peak.
8 - Scrape the whisked cream mixture into a separate bowl and set aside for later.
9 - Then, add the crème fraiche to the empty mixer bowl.
10 - Fit the balloon whisk and set to max speed for 1 minute.
11 - To the crème fraiche, add the blackberry puree and cream mixtures from earlier.
12 - Replace the machine with the folding tool.
13 - Set the speed setting to 1, until the mixtures are gently marbled through but not fully mixed. This will take approximately 10 seconds.
14 - Pour the mixture into the prepared loaf tin and smooth the top with a spatula.
15 - Place in the freezer with no covering.
16 - Once frozen, cover the top tightly with a food wrap. The semifreddo can keep for 1 month.
17 - To make the coulis, add the lemon juice, lemon zest, blackberries, sugar and gin.
18 - Attach the stir tool and secure the stir assist clip in place.
19 - Set the temperature to 120°C, speed setting to 1 for 5 minutes.
20 - Push the coulis through a sieve and remove the pulp.
21 - Thaw the semifreddo for 1 hour in the fridge.
22 - Turn out onto a serving plate and remove the baking paper.
23 - Drizzle with the blackberry coulis and decorate with fresh blackberries and lemon zest.
24 - Cut individual slices and serve with additional coulis and blackberries, as desired.