Mango and bergamot pearls

Savoury 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. Mango and bergamot pearls

    Ingredients

    • Frozen fruit purée 100% : Bergamot - 200g
    • Frozen fruit purée 100% : Mango - 340g
    • Agar agar - 25g

    Place oil in a tall container.

    Chill oil to 4ºC.

    Pour the bergamot purée into a saucepan.

    Add the agar-agar and mix.

    Boil for 5 seconds.

    Remove from heat and add the mango purée.

    Using an eyedropper, drop droplets of the mixture into cold oil.

    Drain pearls.

    Rinse with water.

     

    Serve with a raw oyster, dashi air and kaffir lime zest

    In this step

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

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