Recetas

ELABORATIONS WITH SOSA PRODUCTS

Mochi is an emblem of Japanese pastry, known for its elastic texture and its characteristic ability to stick to itself. In this recipe, which we...
The art of pastry meets passion in Atrapacorazones, a recipe created in collaboration with the Valrhona Selection team to surprise on February 14th. This sophisticated...
The Pannacotta, whose name literally means “cooked cream” in Italian, is a traditional dessert originating from the Piedmont region in northern Italy. Although its...
Haute cuisine thrives on the exploration and combination of flavours, aromas and textures. On this occasion, we present the recipe "Strawberries with orange blossom and...
Within the universe of modern pastry, the macaron shell—or “lid”— has become a true icon of technique, precision, and elegance. In this recipe, we present...
Today we bring you a spectacular recipe: Chocolate and Blackcurrant Entremet. This preparation is vegan, made without ingredients of animal origin such as gelatin, maintaining...
Today we present a unique variant of the traditional Roscón de Reyes: the Lemon Confit Roscón. This dessert, so popular at Christmas celebrations, is reinvented...
This time Martin Lippo surprises us again with a sweet recipe that can take you back to your childhood: Orange Jelly Beans. Gummy jellies are...
Sirloin Wellington is a haute cuisine dish known for its elegance and complexity. Its origin dates back to British cuisine, and it owes its name...
Hollandaise sauce is a classic of French cuisine, known for its creamy texture and delicate balance of flavor between acid and fat. Traditionally made with...