Texturizing

ELABORATIONS WITH SOSA PRODUCTS

Few desserts evoke as much nostalgia as flan. Present in many cultures, this dessert has become a classic thanks to its smooth, creamy texture and...
Pistachio has evolved from being a simple snack nut to becoming a true star in modern pastry and gastronomy. Its vibrant color, delicately roasted flavor,...
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...
Gazpacho, originally from Andalusia, is one of the most emblematic preparations of traditional Spanish cuisine. This cold soup, once a humble way to use stale...
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...
We are proud to present a creation by Chef Ambassador Jason Tan, who shares with us his dessert titled “Hukambi & Cherry” — a personal...
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,...
In the world of contemporary pastry, technique is not just a tool, but a language for expressing ideas, textures and emotions. One of the most...
With this third and final cocktail, we conclude an inspiring collaboration with Valrhona Selection and mixologist Thomas Trefcon, where we’ve explored how culinary technique and...
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