Lift the Cooking Chef head and fit the heat shield.
Fit the Stir tool to the machine.
Line the loaf tin with parchment paper.
Attach the Cooking Chef bowl to the machine.
Add Ingredients 1 (blackberries, sugar, lemon zest) into the Cooking Chef bowl, fit the splash guard.
Cook at 120ºC on speed Stir 1 for 5 minutes.
Transfer contents of the Cooking Chef bowl to the heatproof bowl and set aside.
Retrieve, clean the Cooking Chef bowl and fit the Whisk Tool.
Add Ingredients 2 (cream, sugar, gin, liqueur) into the Mixer bowl, fit the splash guard.
Whisk on speed 4 for about 1 minute, 30 seconds or until soft peaks form.
Transfer contents of the Cooking Chef bowl to the medium glass bowl and set aside.
Add Ingredients 3 (crème fraîche) into the Cooking Chef bowl, fit the splash guard.
Whisk on speed Max for 1 minute.
Return the fruit and cream mixture to the Cooking Chef bowl.
Mix on speed Stir 1 for about 10 seconds.
Carefully pour contents of the Cooking Chef bowl into the loaf tin.
Spread until level.
Freeze overnight until set - do not cover.
Once frozen, cover with plastic wrap and keep for up to 1 month.
Retrieve, clean the Cooking Chef bowl and fit the Stir Tool.
Add Ingredients 4 (lemon juice, lemon zest, blackberries, sugar, gin) into the Cooking Chef bowl, fit the splash guard.
Strain the contents of the Cooking Chef bowl into a jug and reserve the liquid.
Chill in the fridge for about 1 hour.
Turn the semifreddo out onto a serving plate.
Drizzle the semifreddo with the reserved coulis.
Serve.
Garnish with blackberries and lemon zest.