Texturizing

ELABORATIONS WITH SOSA PRODUCTS

The art of pastry meets passion in Atrapacorazones, a recipe created in collaboration with the Valrhona Selection team to surprise on February 14th. This sophisticated...
The Pannacotta, whose name literally means “cooked cream” in Italian, is a traditional dessert originating from the Piedmont region in northern Italy. Although its...
Haute cuisine thrives on the exploration and combination of flavours, aromas and textures. On this occasion, we present the recipe "Strawberries with orange blossom and...
Within the universe of modern pastry, the macaron shell—or “lid”— has become a true icon of technique, precision, and elegance. In this recipe, we present...
Today we bring you a spectacular recipe: Chocolate and Blackcurrant Entremet. This preparation is vegan, made without ingredients of animal origin such as gelatin, maintaining...
This time Martin Lippo surprises us again with a sweet recipe that can take you back to your childhood: Orange Jelly Beans. Gummy jellies are...
Sirloin Wellington is a haute cuisine dish known for its elegance and complexity. Its origin dates back to British cuisine, and it owes its name...
Hollandaise sauce is a classic of French cuisine, known for its creamy texture and delicate balance of flavor between acid and fat. Traditionally made with...
Piña Colada is a tropical cocktail originating in Puerto Rico, known for its refreshing taste and ability to evoke images of sunny beaches and palm...
Vegetable millefeuille is a classic recipe that is reinvented in this modern version, where layers of thin, colorful vegetables are interspersed to create a dish...
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