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Passion Foam

The recipe “Passion Foam,” created by chef Martín Lippo, is an example of the perfect balance between technique and culinary sensibility. Known for his avant-garde approach and his mastery of texture, Lippo proposes a light, airy preparation full of aromatic intensity, where the absolute protagonist is the passion fruit.

Thanks to the use of Gracila Gel as a texturizer, this espuma achieves a stable and silky structure, with an ideal air retention that enhances the natural flavor of the fruit without making it heavy. The result is an ethereal texture, fresh and surprisingly persistent on the palate.

This preparation can be presented as a complement to desserts, cocktails, or fruit dishes, providing a light and exotic dimension that awakens the senses. An inspiring recipe that demonstrates how technical innovation can transform a fruit puree into a unique gastronomic experience.

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Ingredients

75 g Passion fruit puree
75 g TPT
150 g Mineral water
6 g Gracila Gel

Elaboration

1
Place all the ingredients in a saucepan. Mix with a whisk. Bring to a boil while stirring.
2
Transfer the mixture to a GN 1/2 plate. Allow to gel for 1h at room temperature.
3
Break into pieces and place in a jar.
4
Make a fluid gel using a Túrmix. Fine strain.
5
Place in a half liter foam siphon. Add the gas charge. Shake well. To serve.

Video

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A post shared by By Martin Lippo (@vakuum_by_martin_lippo).

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