Martin Lippo
Chef specialising in culinary innovation, recognised for his work on new techniques and technologies applied to gastronomy, as well as for his work as an international consultant for companies in the sector and his creative approach to developing professional recipes.
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.
The water-based vanilla foam is one of those recipes that surprises with its apparent simplicity and technical sophistication. Perfect for haute cuisine, this preparation offers an airy texture and a pure vanilla flavor, without resorting to dairy or added fats. It is ideal to accompany light desserts, fresh fruits or even to add an aromatic […]
Cold foams have become an essential tool for chefs and pastry chefs looking to add lightness, volume, and an airy feel to their creations. In this recipe, we present our Yellow Peach Cold Foam, made with Proespuma Frío, a texturizer specifically designed to create stable and homogeneous foams without the need for heat. The yellow […]
Chocolate foams represent one of the most delicate territories in contemporary pastry. Achieving an airy texture that maintains the aromatic intensity of cocoa, without losing structure or definition, requires a deep understanding of how sugars, fats, and emulsifiers interact. In this recipe, developed by Javier Guillén, we work with Valrhona’s Guanaja 70% chocolate, a grand […]
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