Dessert

How do I make it?

1. Begin by making the Lemon Curd. Whisk together egg yolks, sugar, lemon juice and lemon zest in a heatproof bowl over a saucepan of gently simmering water. Cook, stirring constantly, for 8-10 minutes until thickened. Remove from heat and whisk in the butter until smooth. Transfer to a bowl, cover the surface with clingfilm and refrigerate until completely cold.
2. Line a 23 x 13-centimetre loaf tin with baking paper, leaving plenty of overhang to help lift out the semifreddo.
3. Next, prepare the basil puree by bringing a small saucepan of water to the boil. Blanch the 1 cup of basil leaves for 10 seconds, then transfer immediately to iced water. Drain well and squeeze dry. Blend basil leaves in a food processor with 2 tbsp water until a smooth, vibrant green puree forms. Set aside.
4. Make the Semifreddo mixture by placing egg yolks in the bowl of a stand mixer.
5. Combine sugar and water in a small saucepan. Cook over medium heat until the syrup reaches 118C on a sugar thermometer.
6. With the mixer running, slowly pour the hot syrup into the egg yolks. Continue beating until thick, pale and completely cooled.
7. In a separate bowl, whip the cream and vanilla to soft peaks.
8. Fold the basil puree and lemon zest through the egg mixture, then gently fold through the whipped cream.
9. Spoon half the semifreddo mixture into the prepared tin.
10. Using the back of a spoon, create a shallow channel down the centre.
11. Pipe or spoon the chilled lemon curd into the channel, leaving a border around the edges.
12. Cover with remaining semifreddo mixture and smooth the top.
13. Cover the loaf tin tightly with clingfilm and freeze overnight or until completely firm.
14. To make the white chocolate leaves, melt the white chocolate in short bursts in the microwave.
15. Using a small brush, coat the underside of each basil leaf with a layer of white chocolate. Place on a tray lined with baking paper and refrigerate until firm.
16. Carefully peel away the basil leaves, leaving delicate chocolate leaves.
17. To serve, remove the semifreddo from the freezer and lift from the tin. Place on a serving paltter and decorate with white chocolate leaves, fresh basil leaves, lemon zest curls and thyme sprigs.
18. Slice using a warm knife.

TOP TIPS

-        The semifreddo can be made up to a week in advance and kept well covered in the freezer. Remove it a few minutes before serving to soften slightly and achieve its signature creamy texture.

-        Once the semifreddo has frozen solid (after about 4-6 hours), you can remove the clingfilm and wrap the entire tin in aluminium foil. This helps prevent freezer burn.