SOSA
Leading international company in the creation and distribution of premium ingredients for gastronomy, pastry and modern cuisine, recognised for its innovation in textures, technique and culinary development.
Apricot sorbet is one of those desserts that evokes summer in every spoonful: fresh fruit, vibrant color, and a light texture that melts in your mouth. But behind that apparent simplicity, there is a lot of technique… and a good stabilizer makes all the difference.
In this recipe we have used Prosorbet 100 Frío, a stabilizer designed especially for sorbets. Why is it so important? Because a good stabilizer not only prevents crystallization, but also emulsifies, aerates and allows you to work with technical sugars, achieving a creamy and stable texture, even without the need for professional machinery.
The best thing about Prosorbet 100 Frío is its ease of use: it integrates directly cold, without the need to heat the mixture, which speeds up the preparation and reduces the times in the kitchen. It is the perfect solution for those looking for professional results with simple and fast processes.
The result is an apricot sorbet with an intense flavor, a smooth texture and a perfect structure, ready to surprise on any dessert menu.
Not all innovation in ice cream making is about adding ingredients. Sometimes, true innovation lies in simplifying without losing a single gram of technical quality. That is exactly what Iván Vázquez demonstrates with this Caramelised Banana Ice Cream: a recipe where flavour takes centre stage and where formulation complexity is solved thanks to a single […]
Matcha is not just a flavor. It is an experience. Shade-grown for weeks before harvest, slowly stone-ground into an extremely fine powder, matcha concentrates within its intense green color the full aromatic potential of the tea leaf: vegetal, umami, slightly bitter and with a persistent sweetness that lingers at the end and invites the next […]
Kefir has established itself in signature ice cream and pastry menus as a benchmark flavor within the “fermented-acid” trend. Its slightly acidic, creamy profile with a distinctive lactic touch makes it an ideal base for ice creams seeking to differentiate themselves from flat sweetness and offer a more complex sensory experience. But working with kefir […]
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