Fig and gorgonzola nitro wafer

Pastry recipe

Martin Lippo, Chef at Vakuum and Nitrochool 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...
  1. For gorgonzola espuma

    Ingredients

    • Frozen fruit purée 100% : Fig - 110g
    • Cream 35% fat - 80g
    • Whole milk - 20g
    • Salt - 2g
    • Gorgonzola - 150g
    • Gas cartridge - 1

    Heat cream, milk, fig puree and salt at 85°C

    Transfer in a measuring jug

    Add gorgonzola

    Mix with a hand blender

    Fine strain

    Place in a siphon

    Insert a gas cartridge

    Let it rest in the refrigerator or in an inverted bain-marie

     

    Freeze two metal cookie stamps with liquid nitrogen

    Make a circle of espuma on one of them.

    Press on it with the other stamp and let it freeze for 6-7 seconds.

    Keep it in the freezer at -18°C or serve this iced snack immediately on a frozen support.

    In this step

    PuréeSurgelée_Figue-RVB-150dpi-697x697
    Frozen fruit purées

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