A semifreddo begins with a custard much like that of your standard ice cream recipe. Milk, cream, sugar, eggs and in this case, passion fruit puree, are heated extra-gently to prevent the eggs from curdling.
The successful custard now spends a long time in the mixer, which will give the semifreddo its airy, mousse-like texture.
The change in color alone should give you some idea of how much air has been incorporated. The batter is now essentially a hybrid between a custard and whipped cream.
The whipped custard is carefully piped into individual molds.
A coconut cookie is added, which will become the base of the dessert.
White chocolate spray
Now here comes the fun part. Once the desserts have been frozen and popped out of their molds, Chef Böttcher uses an electric sprayer (the kind meant for painting fences) to give the semmifreddo a thin coating of white chocolate.
Chef Böttcher uses honey-poached pineapple to garnish this dessert.
Plus a few candied violets
A quenelle of coconut sorbet is the final touch.