Texturizing

ELABORATIONS WITH SOSA PRODUCTS

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...
The "Creamy Pecan Nut" is a recipe that combines the richness of nuts with the smoothness of a perfectly crafted cream. This dessert is an...
Modern cuisine surprises not only with flavors, but also with unique textures and experiences. In this recipe, we explore the fascinating world of ephemeral spheres...
Gavottes are one of those pastry classics that, despite their apparent simplicity, elevate any dessert thanks to their ultra-crispy texture and delicate character. We have...
The cacao nib and liqueur foam is a bold creation that seduces palates in search of new sensations, combining the aromatic power of cocoa in...
To speak of ganache is to speak of one of the fundamental pillars of professional pastry. This preparation, born from the alchemy between chocolate and...
Cold foams have become an essential tool for chefs and pastry chefs looking to add lightness, volume, and an airy feel to their creations. In...
Gelées are semi-solid preparations with a firm and shiny texture, made from fruit purees, sugars, and a gelling agent. They are a versatile base in...
The spherification technique has revolutionized the way chefs and pastry chefs interpret flavors. This time, we present Fruit Caviar, a visually stunning and simple recipe...