Patisserie

ELABORATIONS WITH SOSA PRODUCTS

The almond propannacotta is a reinterpretation of the classic Italian panna cotta, designed to surprise in restaurants with a silky texture and a sophisticated flavor...
Today, we present an exclusive recipe from our team of chefs: the Vanilla and Dulce de Leche Magnum. The base of this exquisite vanilla ice...
During 2023, together with Jordi Bordas, we presented the Manual of Fibers for Pastry. A year that was definitely a turning point. Not only because...
Honey Vegetable Jelly" is a culinary preparation that combines flavor and versatility in a single dish. This gelatin is perfect for those looking to innovate...
On this occasion, we present “Crema de Limón”, a recipe that combines the freshness of lemon with a smooth and creamy texture, perfect to delight...
Today we present a dessert that is a true culinary masterpiece: the “Chocolate Soufflé with Amaretto Air and Amarena Sorbet”. This dessert combines three different...
We present a creation that combines sophistication and technique: the Caramel Pannacotta with Blond Chocolate Mounted Ganache. In this recipe we emphasize the use of...
The tartlet is a dessert with a rich history dating back to medieval Europe, where tarts were a popular way to present fresh, preserved ingredients...
The “Compacto de Frutas” is a recipe that celebrates the freshness and natural flavor of fruits, combining modern techniques to create a visually appealing and...
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...
Products
Products