Texturizing

ELABORATIONS WITH SOSA PRODUCTS

Jason Tan once again surprises with his second creation in a series of three designed for a global audience—with special attention to the Asian market—:...
In the world of modern gastronomy, few techniques are as intriguing as the trompe-l’œil —creations that deceive the eye while surprising the palate. This is...
In our constant pursuit to inspire and transform modern pastry, we present Margarita, a recipe created in collaboration with the renowned pastry chef Miquel Guarro...
In our mission to innovate and offer cleaner alternatives without sacrificing flavor, we have collaborated with the talented Italian pastry chef Matteo Felicci, who...
The blackcurrant pourable glaze, formulated with our latest innovation Proglaçage, is ideal if you are looking for a shiny and stable finish from 100% plant-based...
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...