Vanilla, Blackberry & Black Pepper Semifreddo

Ingredients:

300g fresh blackberries
100g caster sugar
3 large egg yolks
300ml double cream
2 tsp Vanilla Mart Paste
1/2 tsp freshly cracked black pepper
1 tbsp lemon juice
Fresh blackberries, to serve

Method:

• Place the blackberries, half the sugar and lemon juice in a saucepan.
• Cook gently for 5–7 minutes until the berries soften.
• Blend briefly, then pass through a sieve to remove the seeds. Allow to cool.
• Whisk the egg yolks with the remaining sugar over a bowl of simmering water until pale, thick and creamy.
• Remove from the heat and continue whisking until slightly cooled.
• Whip the double cream until soft peaks form.
• Fold the cream into the egg mixture along with the Vanilla Mart Paste and black pepper.
• Gently ripple through the blackberry purée.
• Pour into a lined loaf tin and freeze for at least 6 hours or overnight.
• Allow to stand at room temperature for 10 minutes before slicing.
• Serve with fresh blackberries.