At Sosa Ingredients, we believe that technique is a form of expression, and this new recipe together with Chef Javier Sánchez demonstrates it masterfully. This is the third creation in a series of six that we are developing in collaboration throughout the year, designed especially for the HORECA channel and restaurant professionals.

In this proposal, aesthetics and technical precision come together thanks to the use of the mosaic technique. This method consists of arranging small solid elements (such as vegetables, meats or fruits) in an orderly (such as vegetables, meats or fruits) to form a visually harmonious, almost pictorial structure. It is a technique that requires precision in cutting, chromatic balance and a deep knowledge of the ingredients, both in taste and texture.

Cold agglutinates

To achieve a solid structure, without renouncing the freshness and definition of the ingredients, we have used Gelbinder, a texturizer that acts as a cold binder. This ingredient This ingredient binds the components of the mosaic together without crumbling, even during cooking or handling processes.

The mosaic is accompanied by a citrus gel made with Gracila Gel, providing a fresh and bright note that balances the composition with acidity and a smooth texture, without losing definition on the plate.