Tropical nitro-dots

Pastry recipe
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. Papaya nitro-dots

    Ingredients

    • Frozen fruit purée, sugar added : Papaya - 180g

    Defrost puree and set aside

    In this step

  2. Pineapple nitro-dots

    Ingredients

    • Frozen fruit purée 100% : Pineapple - 180g
    • Xantan gum - 0.1g

    Defrost puree

    Place all ingredients in a measuring jug and blend.

    In this step

  3. Lemongrass nitro-dots

    Ingredients

    • Frozen speciality : Lemongrass - 180g
    • Sugar - 30g
    • Xantan gum - 0.1g

    Defrost puree

    Place all ingredients in a measuring jug and blend.

    In this step

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    Frozen fruit purées
  4. For the nitro-dots

    Fill a Caviar-box with one of the three mixtures and place the dots at a time on the Teppan.

    Wait until frozen and remove them with a spatula.

    Set aside in the freezer at -18°C.

    Repeat with other flavors until enough dots have been made.

    Mix with litchi, mango, coconut, pomegrenate, kalamansi and banana nitro-dots.

    Serve in K-Lippo cones.

     

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