Popsicle 100% fruit coating

Sorbet & ice-cream 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. Chocolate / Mango


    • Frozen fruit purée 100% : Mango
    • Chocolate ice cream
    • Mango nitro dots

    In this step

    Frozen fruit purées
  2. Coco / Vanilla / Raspberry/ Strawberry


    • Frozen fruit purée 100%: Strawberry
    • Coconut and vanilla ice cream
    • Crushed raspberry

    Mix both ice creams with dots or crushed raspberry

    Fill the molds

    Freeze at -40°C


    Freeze in liquid nitrogen for 7 seconds

    Immerse the fruit purée for 5 seconds

    Freeze again in nitrogen

    Make a dot with strawberry coulis on the popsicle

    Press a nitrogen-frozen stamp on it

    Keep at -18°C

    In this step

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