Today, we share a recipe that merges tradition with cutting-edge culinary techniques: our Soft Salmorejo Ice Cream, specially developed for the prestigious 50th Best Restaurants event held in Turin, Italy — a gathering point for the most influential names in world gastronomy.
But what exactly is soft ice cream? It’s a type of ice cream with a lighter, airier texture than traditional ice cream, served through a dedicated machine that ensures the perfect serving temperature and smooth consistency. It’s an ideal format for incorporating savory flavours, such as in this case.
Inspired by salmorejo, a beloved cold soup from Andalusia (Spain), this summer classic is typically made with tomato, bread, olive oil, and garlic — traditionally garnished with cured ham and hard-boiled egg. We’ve reimagined it in ice cream form, preserving its essence while introducing a surprising and refreshing new texture.
To ensure excellent stability and creaminess, we’ve used Profiber Stab 5, our go-to stabilizer for soft ice creams with a gastronomic focus.
A fresh, technical and deeply rooted proposal. Ready to give it a try?
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