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. K-lippo


    • Frozen fruit purée 100%: Strawberry - 240 g
    • Frozen fruit purée 100% : Rhubarb - 200 g

    Mix rhubarb puree and 85g of syrup
    Mix strawberry puree and 65g of syrup
    Store in squeeze bottles
    Place the calippo molds in an ice cream cone holder.
    Pour 1 cm of strawberry mix into each mold.
    Freeze at -40°C
    Pour 1 cm of rhubarb strawberry mix
    Freeze at -40°C
    Repeat with each flavor until the mold is filled.
    Close the mold and keep in the freezer until serving.
    Serve the Calippos on a frozen support or crushed ice.

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