Texturizing

ELABORATIONS WITH SOSA PRODUCTS

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...
Innovation in gastronomy doesn't always mean complexity. Sometimes, it's precisely in simplicity where the most brilliant ideas emerge. A perfect example is the latest recipe...
With the arrival of summer, frozen desserts become undisputed stars of the menu. This time, we've once again relied on our collaborator Iván Vázquez, a...
At Sosa Ingredients, we believe that technique is a form of expression, and this new recipe together with Chef Javier Sánchez demonstrates it masterfully. This...
At Sosa Ingredients, we have spent decades serving haute cuisine and professional cocktail making, collaborating with chefs and mixologists who, like us, believe in technique...
At Sosa Ingredients, we continue to explore new ways to take culinary technique to its maximum potential, with innovative recipes that combine flavor, texture, and...