Raspberry and mango twister by Martin Lippo

Sorbet & ice-cream recipe

Martin Lippo, Chef at Vakuum and Nitroschool in Barcelona proposes innovative techniques based on fruit purées Les vergers Boiron.

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Martín Lippo

Martín Lippo

Chef, Director of Vakuum
Martin Lippo is at the head of Vakuum in Barcelona, a cutting-edge laboratory for experimental cuisine and teaching. He grew up in the strict ambiance of Buenos Aires in the 1970s, rebelling against a...
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  1. Water base

    Ingredients

    • Water - 400g
    • Atomized glucose 38DE - 60g
    • Sugar - 60g
    • Sorbet stabiliser - 5g
    • Gelatin (powder) - 1g

    Mix all the dry ingredients.
    Add the water.
    Place in a saucepan
    Heat mixing with rods at 85ºC
    Ripe at 4ºC for 12 hours

  2. Raspberry mix

    Ingredients

    • Frozen fruit purée, sugar added : Raspberry - 330g
    • Water - 263g

    Mix with turmix
    Place in baby bottles.

    In this step

  3. Mango mix

    Ingredients

    • Water - 263g

    Mix with turmix
    Place in baby bottles.

     

    Pour the liquids into the silicone molds.
    Freeze in a blast chiller.
    Demolding.
    Glue the raspberry and mango rings.
    Place on a nitro teppan.
    Fill the hole with BOIRON coconut puree
    Place an ice cream stick.
    Freeze in a blast chiller at -18ºC.

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