New floating island

Pastry 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. For the kalamansi cream


    • Frozen fruit purée 100% : Kalamansi - 180g
    • Sugar - 150g
    • Butter - 150g
    • Egg - 180g

    Mix the eggs with a hand blender and set aside.

    Put the kalamansi puree, the butter and sugar in a saucepan.

    Bring to the boil.

    Add eggs while mixing.

    Keep mixing until it boils.

    Remove and film.

    Cool at 4°C

    In this step

  2. For the kalamansi espuma


    • Kalamansi cream - 350g
    • Egg white - 175g

    Mix both ingredients with a hand blender.

    Fine strain.

    Place in a siphon.

    Insert a gas cartridge.

  3. For the floating island

    Freeze a metal mold of a chosen shape with nitrogen until it stops boiling.

    Remove from nitrogen.

    Fill the mold with espuma and plunge it back in nitrogen for 10 seconds.

    Serve immediately on a mandarin and vanilla cream with mandarin sprouts.

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