Liquid blood orange and coconut spheres

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 coconut coating


    • Grated coconut - 300g
    • Sugar - 40g

    Grind the ingredients in grinder for 3 h.

  2. For the spheres


    • Frozen fruit purée 100% : Blood orange - 300g
    • TPT syrup (1 water : 1 sugar) - 45g
    • Xanthan gum - 1g

    Blend all ingredients.

    Pour the mixture into silicon sphere moulds.

    Freeze at -40°C


    Insert a needle.

    Dip them into the coconut coating.

    Keep in the fridge for 6 h at 4°C so the inside melts.

    Decorate with gold leaves and serve

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