Sorbet & ice-cream 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. Coconut mousse


    • Frozen speciality : Coconut cream - 250g
    • Gelatin mass - 14g
    • Cream 35% fat - 200g
    • Sugar - 60g
    • Egg white - 100g

    Melt the gelatin mass in the microwave at 600W for 10 seconds.

    Mix the ingredients in a blender and add the gelatin mass.

    Filter the mixture.

    Put the mixture in a siphon.

    Add a gas cartridge.

    Refrigerate at 4 ° C for 30 minutes before use.

    In this step

    Frozen fruit purées
  2. Nitro lollipop


    • Frozen fruit coulis : Mango & passion
    • Mango

    Fill a Teppan with liquid nitrogen.

    Make a circle inside the grout and place a stick in the center.

    Once frozen, turn it over.

    Put a few pieces of freeze-dried mango on the Teppan.

    Cover the freeze-dried mango with a circle of coconut foam.

    Place the glazed coulis in the center.

    Put a little mousse on top and freeze-dried mango to finish.

    Flip it over and press down a bit.

    Serve immediately.

    In this step

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