Yuzu "leche de tigre" a new recipe from Martin Lippo

Les Vergers Boiron

Les Vergers Boiron

Premium Supplier 27th January 2020

Yuzu "leche de tigre" a new recipe from Martin Lippo

20 min

Here’s a new recipe from Martin Lippo, who heads up the Vakuum in Barcelona, a cutting-edge laboratory for experimental cuisine, teaching and a place to cook extraordinary food, from gourmet to more low profile restaurant, via industrial food processing. He has produced a series of 60 videos for Les vergers Boiron to demonstrate how to combine technique and flavour to free the imagination and create new tasteful and appealing dishes.


Broth with water and dashi powder

  • Water - 300g
  • Dashi (powder) - 10g

All other ingredients

  • Frozen fruit purée 100% : Yuzu - 50g
  • Onion - 25g
  • Celery - 7g
  • Coriander - 1g
  • Ginger - 1.5g
  • Garlic - 1g
  • Ají amarillo paste - 12g


Make a broth with water and dashi powder. Cool it down.

Add all ingredients and mix with a hand blender. Strain.
Set aside in a squeezable bottle.
Serve with open oysters, removed from the shell, halved and without water.
Place a black garlic sphere on the oyster flesh as if it were a black pearl

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