New floating island

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 kalamansi cream
Ingredients

Frozen fruit purée 100% : Kalamansi - 180g

Sugar - 150g

Butter - 150g

Egg - 180g
Mix the eggs with a hand blender and set aside.

Put the kalamansi puree, the butter and sugar in a saucepan.

Bring to the boil.

Add eggs while mixing.

Keep mixing until it boils.

Remove and film.

Cool at 4°C

In this step

Frozen fruit purée without added sugar* : Kalamansi

Frozen fruit purées
For the kalamansi espuma
Ingredients

Kalamansi cream - 350g

Egg white - 175g
Mix both ingredients with a hand blender.

Fine strain.

Place in a siphon.

Insert a gas cartridge.
For the floating island

Freeze a metal mold of a chosen shape with nitrogen until it stops boiling.

Remove from nitrogen.

Fill the mold with espuma and plunge it back in nitrogen for 10 seconds.

Serve immediately on a mandarin and vanilla cream with mandarin sprouts.

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