Ice-cream

ELABORATIONS WITH SOSA PRODUCTS

Today, we share a recipe that merges tradition with cutting-edge culinary techniques: our Soft Salmorejo Ice Cream, specially developed for the prestigious 50th Best Restaurants...
Today on our recipe section, we’re excited to share a new creation by Iván Vázquez, our collaborator specializing in ice cream: a chocolate and Baileys...
In world of fine dining, the harmony between texture, temperature and flavour defines the guest's experience. Our recipe for Rooibos foam, hazelnut biscuit and pears...
In our ongoing mission to inspire new approaches to modern ice cream making, we continue to collaborate with outstanding professionals in the field. This time,...
With the arrival of summer, frozen desserts become undisputed stars of the menu. This time, we've once again relied on our collaborator Iván Vázquez, a...
We are dedicated to exploring new horizons in the world of gastronomy, and today we are delighted to present a refreshing creation that embodies the...
In the world of ice cream, cream ice cream stands as a classic and versatile base, present in any establishment that values itself. Its smooth...
Today in our recipe blog, we present you the "Spagnola Ice cream", an exquisite creation of the chefs of Valrhona Selection. Valrhona Selection is a...
We are excited to introduce a new collaborator in the ice cream area, Iván Vázquez! Originally from Gijón (1992), Iván has come an impressive way...
The key to our Cream Ice Cream lies in the use of Profiber Stab 5, a stabilizer composed of natural fibers such as psyllium (for...
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