Game, set and match

Semifreddo method

• Tip: Put the mould on a plastic tray - this will make handling easier later on.
• Start by whipping your cream to soft peaks, then remove the cream from the bowl.
• Now whisk the gelato till it begins to stick to the sides of the bowl.
• Now add the cream back into the bowl and mix until both are combined.
• Pour into a piping bag and fill the mould making sure to push into any corners.
• Once filled, lightly tap the tray on the table to level the mix and remove any air bubbles.
• If using sponge, have this pre-cut and place on the top of the mixture.
• Place in the blast freezer until rock solid approximately one hour).
• Once solid, remove the mould and place on upturned cups and a wire rack on top of the tray and return to the blast freezer for 20 minutes.
• Making tip: If you’re not using a mould, you could simply make a semi-sphere then replicate the lines of a tennis ball by scraping them off with a modelling tool.
• Decoration: You will need an airbrush for this.
• Once your tennis ball has hardened in the blast freezer, remove it from the mould and place onto greaseproof paper.
• Then place the greaseproof paper on to a tray and pop it back in to the blast freezer.
• Now melt some cocoa butter gently in the microwave.
• Do not take it above 40°C.
• Now you need to colour the melted cocoa butter with Sosa food colouring.
• This is tricky to get the correct colour for the tennis ball.
• The ideal colour is yellow, with a little white and a little green.
• Gently warm up your airbrush gun with a heat gun.
• Now place the coloured, melted cocoa butter in to your airbrush.
• Remove the tennis ball from the blast freezer and spray the outside of the tennis ball.
• Once the cocoa butter has set, quickly remove the white line parts of the tennis ball with a modelling tool.