Morello cherry espuma

Pastry recipe

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


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. Morello cherry espuma


    • Frozen fruit purée, sugar added : Morello cherry - 350 g
    • Sugar - 60g
    • Mineral water - 25g
    • Gelatin - 18g
    • xanthan - 0,5g

    Place the puree, sugar, water and xanthan gum in a measuring jug
    Mix with hand blender
    Melt the gelatin mass in microwave.
    Mix all ingredients with a hand blender.
    Fine strain.
    Fill a 0.5L siphon and insert gas cartridge
    Keep at 4°C for 2h before use.

    In a glass, place some fresh strawberries, blueberries and raspberries,
    add wild strawberry sorbet, chantilly cream, hard meringue and top with morello cherry espuma.
    Serve immediately.

    In this step

Download this recipe

Download Download