About the Course
This immersive three-day workshop delves into the art of Molecular Gastronomy in Pastry, offering hands-on experience guided directly by a master chef. Participants will craft innovative creations alongside expert guidance throughout the workshop. 1. Catalan cream foam
2. Chocolate and cinnamon hot foam
3. Coffee sponge cake
4. Condensed milk and rose foam
5. Hot and cold mandarin-yuzu daiquiri
6. Foamy egg coffee
7. Coconut foam
8. Mandarin and brown butter foam
9. Mango and kaffir lime curd foam
10. Pistachio rocks
11. Raspberry foam
12. Teh Tarik Hot Foam
13. White chocolate, yogurt and coconut foam
14. Yogurt foam
15. Alginate bath for reverse spherification
16. Berries gel
17. Blood orange clouds
18. Honey bubbles
19. Carrot and mango demi dried-spheres
20. Chai latte tea bubbles
21. Cocoa air
22. Coffee with milk spheres
23. Pistachio crisp
24. Passion fruit liquid spheres
25. Honey and orange blossom pearls
26. Raspberry "heat-resistant" interior for baking
27. Mango and mandarin gelatine cupcake
28. Coconut and strawberry multi-spherification
29. Passion fruit fizzy rocks
30. Strawberry, lychee and rose liquid spheres
31. My Affogato
32. Warm chocolate foam, milk “styrofoam”, coffee and hazelnut sponge cake
33. Fior di latte, caramel and chocolate popsicle
34. Nitro-coconut 35. One more tiramisu
36. Tropical double popsicle
37. Strawberry and yuzu nitro-mocktail
38. Thai coconut ice cream
39. White chocolate and yuzu nitro popcorn
40. Yogurt, raspberry and black currant Nitro-lolly
About Masterchef
Martin Lippo
Martin Lippo is the founder and director of Vakuum in Barcelona, a pioneering laboratory renowned for its avant-garde approach to experimental cuisine and culinary education. Specializing in innovative techniques and culinary technologies, Lippo serves as an esteemed international advisor to a diverse array of gastronomic enterprises worldwide. His profound commitment to research has fostered collaborations with prominent entities such as 100×100 Chef and SOC Export, alongside teaching engagements across various Asian nations.
With a robust foundation in culinary education, Lippo exhibits versatility in his creations, emphasizing his expertise in applications involving nitrogen and vacuum cooking. He currently extends his comprehensive consultancy and educational services through Vakuum by Martin Lippo and the Nitro School. Notably recognized for his groundbreaking work with liquid nitrogen, Lippo's Vakuum serves as not only a culinary laboratory and teaching facility but also a hub for innovative gastronomic discourse across diverse culinary sectors, ranging from gourmet establishments to industrial food processing.