Textured Valencia water

Pastry recipe
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 Agua of Valencia


    • Frozen fruit purée 100% : Blood orange - 200g
    • Frozen fruit purée, sugar added : Raspberry - 10g
    • cava - 200g
    • Sugar - 200g
    • Xantan gum - 2.5
    • CO2 - 2 cartouches

    Place all the ingredients in a measuring jug.


    Fine strain.

    Place into a soda siphon.

    Add two cartridges of gas (CO2).

    Leave to rest in the fridge for 4h or in an inverted bain-marie for 30min.

    Serve with cava gelatin, passion fruit seeds, blood orange sorbet.

    In this step

  2. For the cava jelly


    • cava - (rosé) 185g
    • Gelatine (sheet) - 3
    • Sugar - 20g

    Hydrate the gelatin in cold water.

    Dissolve the sugar in the cava.

    Remove excess water from the gelatin.

    Melt the gelatin and add it to the cava.

    Put into a container and leave to set in the fridge.

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