Frozen papaya hemisphere

Sorbet & ice-cream 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. Frozen papaya hemisphere


    • Frozen fruit purée, sugar added : Papaya - As required
    • Liquid nitrogen - As required

    Fill a cryobowl with liquid nitrogen.
    Dip the ladle in it.
    Wait for it to stop boiling.
    Dip the ladle in papaya puree.
    Let it freeze for a few seconds.
    Place it back in liquid nitrogen to freeze the top surface of the puree.
    Remove the frozen puree on a soft surface.
    Keep at -20°C.
    Serve in a frozen plate, with passion fruit curd, candied orange peel, Campari jelly and crushed nitro-orange at 4°C.

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