Innovation in gastronomy doesn’t always mean complexity. Sometimes, it’s precisely in simplicity where the most brilliant ideas emerge. A perfect example is the latest recipe of our collaborator Martín Lippo, a leading figure in modern cuisine and technical creativity, who presents his delicate and surprising Mojito Cloud.

Inspired by a technique he discovered back in 2020 at the restaurant Hoja Santa in Barcelona, Martín has developed a recipe that combines accessibility, visual impact and a texture that borders on the intangible. It stars with mojito foam made using a siphon, an incredibly light, aromatic and refreshing preparation, perfect for appetizers, cocktail pairings or conceptual desserts.

Ethereal experience

But what truly sets this recipe apart is how the foam is handled. To transform it into a real “cloud” that can be placed on a surface and picked up easily by the diner, Martín turns to one of our most versatile texturizers: Maltosec. Thanks to its absorbent properties and silky texture, Maltosec allows the foam to be coated with a delicate outer layer, giving it just enough structure without altering its airy interior. Being completely flavorless, it doesn’t interfere with the fresh mojito profile, allowing the flavour to shine throgh on the palate.

The result is a cloud that can be held, presented and enjoyed with elegance. Technique, lightness and freshness come together in a recipe that proves that the ethereal can, indeed, take shape. We invite you to discover it!