Start by making the citrus gel.

Juice 2 oranges, 2 lemons, and 2 limes.

Strain the juice through a fine mesh strainer, then bring it to a boil in a small saucepan with 3 1/2 tablespoons (50 grams) of water.

As soon as it starts to boil, remove from heat and add the gelatin, one sheet at a time, after soaking it in cold water and squeezing out the excess. Stir with a wooden spoon until the gelatin is completely dissolved.

Pour the warm gel into a squeeze bottle and freeze for 3 to 4 hours.

Meanwhile, let's get started on the semifreddo that will leave everyone refreshed! Begin by whipping the heavy cream. Whip the cream to stiff peaks, adding the sugar in three parts. Start adding the sugar when the cream is about halfway whipped for a chef-quality result. While that's happening, whisk the egg yolks and add the lemon juice and basil, which has been blended with water and ice. The ice helps keep the basil's color vibrant.

Add the well-drained gelatin and make sure all the ingredients are well combined.

Fold the whipped cream into the mixture, mixing gently from bottom to top to keep as much air out as possible.

Pour the mixture into your chosen molds, cover with plastic wrap, and freeze for three hours.

Once ready, get creative plating by adding the citrus gel, raspberries, and a few drops of fresh basil. Enjoy!