Nitro-lollipops
Sorbet & ice-cream recipeMartin Lippo, Chef at Vakuum and Nitroschool in Barcelona proposes innovative techniques based on fruit purées Les vergers Boiron.
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Coconut mousse
Ingredients
- 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 -
Nitro lollipop
Ingredients
- 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
Frozen fruit coulis