Recetas

ELABORATIONS WITH SOSA PRODUCTS

Airy foams have become an essential creative resource in contemporary pastry and cuisine. They allow for the transformation of intense ingredients into light, voluminous bites...
This recipe highlights a light and vibrant Raspberry Soufflé, where the fresh and natural flavor of the fruit takes center stage. We use Adamance’s raspberry...
In this recipe, we present a rich and intense chocolate soufflé made with Valrhona’s Guanaja couverture, known for its complex and slightly bitter flavour profile....
Some combinations work through contrast. Acid and sweet. Fresh and creamy. In this Exotic Sorbet, we work with three fruits with strong personality: passion fruit,...
The morello cherry gelatin for veil is a recipe that allows us to explore the most creative and technical side of contemporary gastronomy. Inspired by...
The aspic is a classic technique in professional gastronomy, traditionally linked to the savory world. For decades, it has been an essential tool to encapsulate...
Plant-based pastry is no longer an alternative. It is a natural evolution of the craft. Today, professionals need to master techniques that allow them to...
Reinterpreting a classic requires both precision and respect for technique. When we think of gnocchi, we immediately travel to Italy, to tradition, to soft pieces...
The croquette is an emblem of Spanish gastronomy, known for its versatility and its ability to conquer palates all over the world. Its origin dates...
Today, we invite you to explore one of our gelling recipes: the “Dashi Veil”. This recipe is not only a testament to culinary elegance, but...
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