The “Compacto de Frutas” is a recipe that celebrates the freshness and natural flavor of fruits, combining modern techniques to create a visually appealing and delicious dish. This dessert is perfect for those looking for a light and refreshing option.
To prepare the fruit compact, start by cutting the fruit into 2×2 cm cubes and place them in a vacuum bag. Then add the syrup and whole mint, making sure the fruits are well covered. Once everything is in the bag, seal 100% and let stand in the refrigerator for an hour. This process allows the flavors to integrate and intensify, creating a harmonious blend. After resting, drain the fruit and cut it into smaller 0.5×0.5 mm cubes to obtain a more compact and uniform texture, perfect for the final dish.
To achieve the perfect consistency, we have used Gelbinder as a gelling agent. This ingredient is essential for giving cohesion to the fruit compact, ensuring that each bite is firm and full of flavor.
What is a travel cake? The travel cake is a classic French pastry category that responds to a specific need: a cake that travels well, lasts longer and requires no cold chain. Unlike a fresh cake, the travel cake keeps for longer and can be stored at room temperature without losing quality. It is designed […]
We present the third recipe developed by chef Jason Tan, specially designed for the Asian market, where subtlety, freshness, and technical precision are essential. His creation, the Mango & Coconut Petit Gâteau, is a modern pastry piece that combines tropical ingredients with impeccable culinary architecture. The preparation consists of four key preparations, each designed to […]
938 666 094
sosa@sosa.cat