Savoury

ELABORATIONS WITH SOSA PRODUCTS

Redcurrant Bubble Foam is a recipe designed to surprise both by its appearance and its texture. Using Sucro Emul as an emulsifier, we can introduce...
The vanilla and fleur de sel soft caramel, created by pastry chef Javier Guillén, is a real gem for lovers of intense flavors and silky...
Hot chocolate foam is an invitation to rediscover the pleasure of chocolate in its lightest and most enveloping form. This recipe, designed to surprise in...
Today, we present a preparation that is both technical and poetic: Vanilla transparent gelée, a recipe signed by Philippe Givre, pastry chef at the École...
Few preparations represent the union between tradition and technique as well as a good foam. And when that foam features an ingredient as iconic as...
We present a recipe for Passion Fruit Vegan Mayonnaise, a vibrant, surprising, and versatile preparation that demonstrates how technique can transform simple ingredients into a...
Tuiles are a pastry classic: thin, delicate, and capable of providing that crisp contrast that enhances any dessert. Whether accompanying a mousse, crowning a cake,...
To develop plant-based alternatives with the same technical level as traditional recipes, we present Vegan Fruit Meringue, a light, crunchy preparation full of natural flavor....
With the arrival of autumn, mandarins reach their optimal point of sweetness and aroma, becoming the perfect fruit to give life to new elaborations. In...
The recipe for Vodka Gel Sauce represents a clear example of the technical and creative potential offered by texturizers in the gastronomic universe. In this...
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