White chocolate and Meyer lemon semifreddo with vanilla-poached berries

Semifreddo
Gelatin, unflavored	1 envelope
Water	2 tablespoons
Milk, whole	1 cup
Vanilla bean, split, seeds scraped	1
Chocolate, white	1 ½ cups
Cream, heavy	1 2/3 cups
Lemons, Meyer, zested, juiced	3
Berries
Sugar, granulated	1 cup
Water	¼ cup
Lemon, zested	1
Vanilla beans, split	2
Blueberries	½ cup
Blackberries	½ cup
Strawberries	½ cup
Cookies
Sugar, powdered	1 ½ cups + extra
Almonds, ground	1 ½ cups
Salt	1 teaspoon
Butter, unsalted, softened	2 cups
Eggs	2
Lemon, zested	2
Flour, all-purpose, sifted	3 cups
Garnish
Mint	6 leaves
Chocolate, white, shaved	handful

Semifreddo

1. In a small bowl, sprinkle gelatin over the water; set aside to soften and swell, 3 to 5 minutes. 
2. In a small saucepan over high heat, combine the split vanilla bean and seeds with milk. 
3. Remove from heat, and whisk in the softened gelatin. 
4. Strain through a fine sieve into a small bowl. 
5. In a large bowl, add the chocolate, slowly pour in hot milk over the chocolate, stirring constantly, until melted; set aside and cool to room temperature. 
6. In a mixing bowl, beat the cream until soft peaks form. 
7. Mix in the lemon zest and juice into the milk mixture, and then fold in the whipped cream. 
8. Pour into a mold of whatever shape you prefer, and freeze until set. 

Berries

1. In a saucepan over medium-high heat, combine the water, sugar, zest, and vanilla beans, and boil for 5 minutes, until the sugar dissolves. 
2. Add the blueberries and blackberries, and poach for 2 minutes. 
3. Remove from heat, and add the strawberries. 
4. Let cool, and then refrigerate. 

Cookies

1. Combine the powdered sugar, almonds, and salt in a mixing bowl. 
2. Beat the butter in the bowl of a standing mixer fitted with a paddle until pale yellow and fluffy. 
3. Add the eggs, lemon zest, and sugar mixture, and continue beating. 
4. Slowly add the flour, until just incorporated. 
5. Wrap dough in plastic wrap, and refrigerate for 30 minutes to an hour before rolling out. 
6. Preheat oven to 325°F. 
7. Sprinkle your work surface with a little powdered sugar, and roll out the dough to a thickness of 1/8 inch. 
8. Cut one large cookie in the shape of the semifreddo, and cut the remaining dough into small rounds. 
9. Place on a cookie sheet, and bake until golden brown, about 20 to 25 minutes. 

Construct

1. Unmold the semifreddo, and carefully place it on top of the large cookie. 
2. Slice into 1-inch pieces, and serve with a generous spoonful of the poached berries, mint leaves, shaved white chocolate, extra cookies, and white chocolate leaves. 

Recipe from My New Orleans The Cookbook by John Besh.