Molded and frozen black cherry and pomegranate air

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...
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  1. Molded and frozen black cherry and pomegranate air

    Ingredients

    • Frozen fruit purée 100% : Black cherry - 400 g
    • Frozen fruit purée 100% : Pomegranate - 280 g
    • Sugar - 5g
    • Soy lecithin - 2g
    • Gelatin mass - 140g
    • TPT syrup (1 water : 1 sugar) - 100g

    Freeze silicone heart molds at -40°C.
    Put black cherry and pomegranate purees in a measuring jug.
    Add syrup.
    Add sucro and lecithin.
    Melt the gelatin mass
    Add it to the measuring jug.
    Blend with Turmix.
    Transfer to a high wide container.
    Put the Foam Kit inside.
    Switch on.
    Let the air accumulate.
    Let it rest for 2 minutes.
    Place in the frozen heart mold.
    Place in the freezer.
    Make a hole at the bottom with a Parisian spoon.
    Put it back in the freezer at -40°C.
    Unmold and serve.
    Fill with condensed milk Marasco 60% Vol. foam.
    Place on top of raw pistachio, fresh cherry cut into pieces and pomegranate seeds mixture.
    Serve immediately.

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