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.
At Sosa Ingredients, our passion has always been to push culinary creativity and techniques to new frontiers. That’s why today we present a unique recipe: Carril Clam in passion fruit ceviche, part of our collection of creations developed with FLAXFIBER, a thickener that has revolutionized our kitchens and inspires us to explore unexpected and exciting techniques.
Ceviche, a dish of Latin American origin, stands out for its technique of marinating fresh ingredients (often fish and seafood) in citrus, creating an explosion of fresh and vibrant flavours. This preparation, which has transcended borders and conquered the international culinary scene, is a clear example of how traditions can be transformed into innovation.
In this recipe, we have combined the delicacy of Grooved carpet shell clams with the exoticism and freshness of passion fruit, resulting in a sophisticated dish that will surprise the senses.
Since its launch, Flaxfiber has amazed chefs and culinary enthusiasts with its versatility and culinary scope.
Don’t miss the opportunity to try this recipe, which you will find at the end of the post. In addition, we invite you to explore the complete dossier, with other innovative recipes created with Flaxfiber, and download it with a simple click.
There are combinations gastronomy doesn’t need to justify. Porcini and truffle is one of them. Both come from the same territory -the forest floor, the autumn humidity, the soil that surrounds them- and both share that deep, earthy, umami profile that has made them two of the most prized products in European cuisine. But they […]
The Sal Viva by Ángel León is food-grade sodium acetate (E262), the salt obtained from the acetic acid in vinegar. Created by Ángel León and his team at Aponiente and marketed in Europe by Sosa Ingredients, it behaves differently from common salt: when cooled carefully, it remains a supersaturated solution, liquid but ready to crystallize. […]
Plated dessert is probably the most demanding discipline in restaurant pastry. Unlike a display-case preparation, which must hold for hours, a plated dessert is built to be eaten at the exact moment it reaches the table. This makes it possible to work with contrasting temperatures, fleeting textures and preparations that would not survive in a […]
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