Coconut and lemongrass snow

Savoury recipe

Coconut and lemongrass snow


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. Coconut and lemongrass snow


    • Frozen fruit purée, sugar added : Coconut - 240g
    • Frozen speciality : Lemongrass - 20g

    Blend both purées.

    Pour into a rectangle silicon mold.

    Freeze the mix at -20°C.


    Using a microplane, grate it over liquid nitrogen.

    Pass through a fine sieve.

    Set aside in the freezer.

    Serve with crushed grapefruit at 4°C, steamed Mediterranean red shrimps, thai sauce and cilantro water with xanthan gum. Finish with some coconut and lemongrass snow.

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