Gallery: Behind the Scenes: Making Passion Fruit Semifreddo at the Lambs Club, New York

The custard
The custard

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 custard
The custard

The successful custard now spends a long time in the mixer, which will give the semifreddo its airy, mousse-like texture.

Post-mixing
Post-mixing

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.

Whipped custard
Whipped custard

Super-fluffy custard

Molding
Molding

The whipped custard is carefully piped into individual molds.

Cookie base
Cookie base

A coconut cookie is added, which will become the base of the dessert.

White chocolate spray
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.

White chocolate spray
White chocolate spray

The coating is imperceptibly thin, but gives the dessert a beautiful sheen.

Garnish
Garnish

Chef Böttcher uses honey-poached pineapple to garnish this dessert.

Garnish
Garnish

Plus a few candied violets

Last step
Last step

A quenelle of coconut sorbet is the final touch.

Passion fruit semifreddo
Passion fruit semifreddo

The final dish is a work of art.