Morello cherry espuma

Pastry recipe

Martin Lippo, Chef at Vakuum and Nitroschool 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. Morello cherry espuma

    Ingredients

    • Frozen fruit purée, sugar added : Morello cherry - 350 g
    • Sugar - 60g
    • Mineral water - 25g
    • Gelatin - 18g
    • xanthan - 0,5g

    Place the puree, sugar, water and xanthan gum in a measuring jug
    Mix with hand blender
    Melt the gelatin mass in microwave.
    Mix all ingredients with a hand blender.
    Fine strain.
    Fill a 0.5L siphon and insert gas cartridge
    Keep at 4°C for 2h before use.

    In a glass, place some fresh strawberries, blueberries and raspberries,
    add wild strawberry sorbet, chantilly cream, hard meringue and top with morello cherry espuma.
    Serve immediately.

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