Liquid blood orange and coconut spheres

Pastry recipe

Martin Lippo, Chef at Vakuum and Nitroschool in Barcelona proposes innovative techniques based on fruit purées Les vergers Boiron.Image of Martin Lippo

Download the 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. For the coconut coating

    Ingredients

    • Grated coconut - 300g
    • Sugar - 40g

    Grind the ingredients in grinder for 3 h.

  2. For the spheres

    Ingredients

    • Frozen fruit purée 100% : Blood orange - 300g
    • TPT syrup (1 water : 1 sugar) - 45g
    • Xanthan gum - 1g

    Blend all ingredients.

    Pour the mixture into silicon sphere moulds.

    Freeze at -40°C

    Unmould.

    Insert a needle.

    Dip them into the coconut coating.

    Keep in the fridge for 6 h at 4°C so the inside melts.

    Decorate with gold leaves and serve

    In this step

Download this recipe

Download Download