White chocolate and yuzu nitro-pop-corn

Pastry recipe

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

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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...
  1. For the espuma


    • Frozen fruit purée 100% : Yuzu - 60g
    • Cream 35% fat - 225g
    • White chocolate - 100g
    • Sugar - 15g
    • Egg white - 90g
    • Gas cartridge - 1

    Heat the cream to 80°C.

    Add the white chocolate into a measuring jug and blend.

    Add the yuzu purée and sugar then blend.

    Add the egg whites and blend again.

    Fine strain.

    Transfer to a siphon and add the gas cartridge.

    Leave to rest for 2 hours in the fridge before use.

    In this step

    Frozen fruit purées
  2. For the nitro-popcorn

    Pour liquid nitrogen into a cryobowl.

    Put some espuma on the nitrogen.

    Leave to freeze.

    Break it using a whisk.

    Strain and eat immediately.

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