White chocolate and pineapple hot foam

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 white chocolate pineapple hot foam


    • Frozen fruit purée 100% : Pineapple - 175 g
    • White chocolate - 200g
    • Egg white (pasteurized) - 150g
    • Citric acid - 3g

    Put the pineapple puree in a measuring jug.
    Add citric acid.
    Heat at 40°C.
    Melt the chocolate in the microwave.
    Blend puree and chocolate using a hand blender.
    Add the egg whites.
    Mix using a hand blender.
    Fill the siphon.
    Insert a gas cartridge.
    Place siphon in bain-Marie up to 60°C until use.
    Serve onto a hot plate, with caramelized banana, mango and strawberry cut into pieces. Hot coconut crumble with grated lime on top.

    In this step

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