Mint stracciatella semifreddo

Line a 900g tin with 2 strips of baking parchment arranged in a cross shape, leaving a 5cm overhang on both sides and at the ends. Pour the cream and vanilla into a large bowl and whisk with a balloon whisk until it forms soft peaks. Cover and put in the fridge until needed.

Put the chocolate in a heatproof bowl and set over a pan of barely simmering water, stirring frequently until melted. Remove from the heat (leave the pan of water on the hob) and allow to cool slightly.

In a separate large, heatproof bowl, mix the eggs, sugar, bashed mint and a pinch of salt. Set over the barely simmering water and cook, whisking constantly with a balloon whisk for 6-8 minutes, until it thickens. It needs to leave a trail when you trace a figure of eight with the whisk (about 75ºC on a thermometer). Once thick, strain through a sieve into another bowl and use an electric hand mixer to whisk until fluffy and completely cool (or use a freestanding mixer on high for 8 minutes).

Gently fold 1/3 of the whipped cream into the egg mixture until combined, followed by the remaining 2/3. Drizzle over the melted chocolate and briefly swirl through a table knife to create a ripple effect. Pour the mixture into the lined loaf tin and fold the baking parchment over the top to seal it, then freeze overnight. To serve, peel back the parchment, turn out onto a board and remove the remaining parchment before slicing.