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


    • 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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