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Mojito Sphere

Today we are pleased to bring back a summer-inspired dossier by renowned chef Carles Mampel, a trusted collaborator with whom we have worked for many years. Carles Mampel is a reference in the pastry industry both in Spain and the world, known for his creativity and ability to transform ingredients into authentic works of art.

Mojito Sphere: The essence of summer

One of the most outstanding creations from this collaboration is the “Mojito Sphere.” This dessert perfectly encapsulates the freshness and vibrancy of summer, combining refreshing flavors. In this recipe, Carles Mampel has used a variety of gelling agents that stand out for their unique properties and their ability to transform textures. These include:

Agar-agar: A vegetable gelling agent known for its gelling power and transparency.
Freeze Veggie Gel: Ideal for creating stable gelatins that resist freezing and thawing, perfect for cold preparations.
Bovine gelatin: Classic and versatile, it provides a soft and malleable texture to preparations.

These techniques and gelling agents create a unique sensory experience, where each mojito sphere becomes an explosion of flavor and freshness, ideal for sunny days and warm summer nights.

Download “Summer Pastry” by Carles Mampel

For those looking to add a summer touch to their desserts, we invite you to download the dossier entitled “Summer Pastry”, designed by Carles Mampel. This dossier contains 4 recipes that capture the essence of good weather and the joy of summer. Each recipe has been meticulously developed to inspire and challenge your creativity in the kitchen.

Don’t miss the opportunity to enrich your culinary repertoire with these inspiring summer creations. Download the dossier and discover how Sosa Ingredients’ ingredients and Carles Mampel’s talent can transform your pastry making.

DOWNLOAD SUMMER PASTRIES

Demonstration on youTube: Carles Mampel and “Pastelería de Verano”.

In addition, for those who prefer a visual guide, we invite you to watch an exclusive video on our YouTube channel, where Carles Mampel performs a step-by-step demonstration of the recipes found in the “Summer Pastry” cookbook. Don’t miss this opportunity to learn directly from the master and see in action the techniques and ingredients that will make your summer creations a success.

Mojito Sphere

This dessert perfectly encapsulates the freshness and liveliness of summer, combining refreshing flavors.

Ingredients

Mojito Sphere
- 20g -
  Slime dough
- 5g -
  Rum syrup
- 80g -
  Yuzu whipped ganache
- 20g -
  Mint Xop
- 2g -
  Fresh mint
Baba dough
- 240g -
  Strong flour
- 15g -
  Whole egg
- 4g -
  Salt
- 60g - Chestnut honey
- 30g -
  Pressed baker’s yeast
- 140g -
  Butter 82% unsalted
Rum Syrup
- 800g -
  Water
- 400g -
  Sugar
- 180g -
  Ron
- 1g - Agar-Agar
- 1g -
  Tahiti vanilla pods
Yuzu Whipped Ganache
- 200g -
  Inspiration yuzu topping
- 120g -
  Whipping Cream (1)
- 50g -
  Sugar
- 30g -
  Yuzu purée
- 800g -
  Whipping Cream (2)
- 50g -
  Gelatin dough
Gelatin dough
- 20g - Bovine gelatin powder
- 100g -
  Water
Mint Xop
- 150g -
  TPT Syrup
- 350g -
  Water
- 0,50g - Water-soluble mint green dye
- 35g - Freeze Veggie Gel
- 2g -
  Vanilla caviar
- 2g -
  Fresh mint

Prepared by

Baba dough
1. Knead everything together except the butter and honey.
2. Then melt the butter, mix with the honey and add it warm to the dough.
3. Fill silicone molds, ferment slightly.
4. Bake at 180 °C for approximately 15 minutes.
Rum Syrup
1. Boil everything together and add the rum at the end.
2. Pour over the mini babas and let stand overnight until well soaked. Drain and set aside.
Yuzu Whipped Ganache
1. Boil the cream (1) with the sugar and the gelatine mass.
2. Melt the yuzu topping and add the boiled cream and yuzu puree.
3. Finally mix in the cream (2) and let stand for 12 hours in the refrigerator.
4. Assemble and place in the mini sphere mold with the mini slime inside and freeze.
Gelatin dough
1. Mix gelatin and water. Allow to hydrate for 30 minutes in the refrigerator.
2. Melt in a bain-marie or microwave and refrigerate until ready to use.
Mint Xop
1. Mix everything together and bring to a boil.
2. Use for bathing spheres.
Final assembly: Mojito Sphere
1. Whip the ganache and fill the molds halfway with it.
2. Place the baba sphere in the center, place the other part of the mold and finish filling with more ganache.
3. Freeze.
4. Prepare the mint xop and dip the pieces in it.
5. Garnish with fresh mint and marigold leaves.