"Maghreb" dried plum and fig spheres

Savoury 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 spicy onions

    Ingredients

    • Chopped onion - 200g
    • Butter - 25g
    • Salt - 1g
    • Cinnamon (powder) - 1g
    • Black pepper - 0,5g
    • Chicken broth - 150g
    • Ground ginger - 1g
  2. For plum spheres

    Ingredients

    • Frozen fruit purée 100% : Dark-red plum - 300 g
    • Water - 40g
    • Spicy onion - 100g
    • Orange blossom water - 12 drops
    • Gluconolactate - 12g

    In this step

  3. For fig spheres

    Ingredients

    • Frozen fruit purée 100% : Fig - 300 g
    • Water - 150g
    • Spicy onion - 100g
    • Orange blossom water - 12 drops
    • Gluconolactate - 12g

    In this step

    PuréeSurgelée_Figue-RVB-150dpi-697x697
    Frozen fruit purées
  4. For the alginate bath

    Ingredients

    • Alginate - 5g
    • Mineral water - 1000g
  5. Elaboration

    Put butter in a saucepan.
    Add chopped onion.
    Add salt.
    Stir-fry onion.
    Add spices.
    Add chicken stock.
    Add honey (for fig spheres, skip this step).
    Cover.
    Evaporate.

    Transfer in a jar.
    Add fruit puree.
    Add water and gluconolactate.
    Blend with Turmix.
    Place in a dispenser.
    Fill silicon hemispheric molds.
    Freeze.

    Mix alginate and half water with Turmix.
    Add the remaining water and use Turmix again.
    Heat the alginate bath to 50°C.
    Drop the frozen hemispheres into the bath.
    Leave to cook for 3 minutes.
    Remove from the bath.
    Rinse to remove excess alginate.
    Dry with paper towel.
     

    Place into a dehydrator.
    Dehydrate at 50°C for 4-6 hours.

    Cook in oil.
    Heat at 70°C.

    Serve both warm"dried" spheres with quails cooked sous vide at 62°C for 2.5h then pan-fried, quail juice seasoned with cinnamon and ginger, toasted pine nuts, parsley and coriander leaves, and sprinkled with cinnamon.

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