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.
Panellets are one of the most representative sweets of the Catalan tradition, especially linked to the Castanyada. Its marzipan base, made from ground almonds and sugar, offers a tender and comforting texture, perfect to combine with autumnal and warm flavors.
In this contemporary version —Pumpkin and cinnamon panellets— we reinterpret the classic recipe with a seasonal twist. Our raw Marcona almond flour provides natural creaminess and an elegant flavour, while roasted pumpkin adds moisture, sweetness and vibrant colour. Cinnamon envelops the mixture with spicy notes that evoke autumn at its finest.
The result is a smooth, aromatic, and nuanced bite, where tradition meets creativity. These panellets not only preserve the artisanal spirit of the Catalan dessert but also enrich it with a current and sophisticated proposal.
✨ If you are passionate about panellets, we invite you to also discover our recipe for Coconut, yuzu and sesame Panellets, where exotic flavors combine with tradition to offer a different and delicious experience.
Some desserts tell their story before you even taste them. Cacao Bean is exactly that: a mimetic reproduction of a cocoa bean—the primordial form of chocolate, the origin point of everything—that, when opened, reveals four chocolate preparations in dialogue. A completely vegan dessert, technically precise, that transforms the act of biting into a narrative about […]
Some flavours don’t need a calendar. They just need to appear for everyone to know what time of year it is. In Catalonia, and much of Europe, chestnuts are exactly that: the sensory marker of autumn, the aroma that announces shorter days and the approach of Christmas. This Chestnut and Pear Flower is the work […]
There are desserts that one hardly dares to touch. The Paris-Brest is one of them: praline, hazelnut and choux pastry, a formula so perfect that any intervention seems like a betrayal. And yet, it is precisely its iconic character that makes it the ideal candidate for a technical reinterpretation. This Paris-Brest 2.0 is the creation […]
938 666 094
sosa@sosa.cat