SOSA
Leading international company in the creation and distribution of premium ingredients for gastronomy, pastry and modern cuisine, recognised for its innovation in textures, technique and culinary development.
This recipe highlights a light and vibrant Raspberry Soufflé, where the fresh and natural flavor of the fruit takes center stage. We use Adamance’s raspberry purée, known for its clean profile, balanced acidity, and exceptional aromatic intensity. This 100% fruit purée, with no added sugar, brings out the true character of the raspberry in each spoonful.
Using our technical ingredient Prosoufflé, we can directly whip the fruit purée into a stable foam without egg whites, achieving a light, airy texture and long-lasting volume. This technique also allows the pure flavour of the fruit to shine through, something often lost in traditional soufflé methods.
The result is a modern and elegant raspberry soufflé—ideal for restaurants that aim to deliver high-impact, light-textured desserts with intense, authentic flavors.
Some flavours don’t need a calendar. They just need to appear for everyone to know what time of year it is. In Catalonia, and much of Europe, chestnuts are exactly that: the sensory marker of autumn, the aroma that announces shorter days and the approach of Christmas. This Chestnut and Pear Flower is the work […]
This recipe is part of the book Pasteles de Viaje 2.0 by our ally Adamance, the second instalment of a collection that continues to explore the limits of the most practical format in shop pastry. If you are not familiar with the concept, a travel cake is one that keeps longer than a fresh cake, […]
What is a travel cake? The travel cake is a classic French pastry category that responds to a specific need: a cake that travels well, lasts longer and requires no cold chain. Unlike a fresh cake, the travel cake keeps for longer and can be stored at room temperature without losing quality. It is designed […]
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