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

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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For the espuma
Ingredients

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 purée without added sugar* : Yuzu

Frozen fruit purées
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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