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.
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.
This recipe is part of the book Pasteles de Viaje 2.0 by our ally Adamance, the second instalment of a collection that continues to explore the limits of the most practical format in shop pastry. If you are not familiar with the concept, a travel cake is one that keeps longer than a fresh cake, […]
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 […]
This Matcha and Cherry Cake represents one of the most interesting technical challenges in baking: getting a gelatinous fruit insert to maintain its texture during baking, without liquefying or migrating within the dough. The solution lies in Gellan Gum, a thermo-reversible gelling agent that allows the cherry and raspberry jelly to remain stable even at […]
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