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.
Few preparations represent the purity of fruit as well as a good sorbet, and on this occasion, we present a recipe for Strawberry Sorbet where freshness and aromatic intensity are absolute protagonists.
To achieve a light, stable, and naturally creamy texture, we have used Prosorbet 5 Cold/Hot Natur, a stabilizer specifically designed to maximize the performance of sorbets in both cold and hot processes.
This product enhances the mouthfeel, prevents ice crystallization, and maintains a homogeneous structure for longer, even in service. In this recipe, the strawberry is treated delicately to preserve all its fresh and vibrant flavor.
The strawberry sorbet works to complete a summer dessert, refresh a tasting menu, or serve as an interlude between courses.
There are combinations gastronomy doesn’t need to justify. Porcini and truffle is one of them. Both come from the same territory -the forest floor, the autumn humidity, the soil that surrounds them- and both share that deep, earthy, umami profile that has made them two of the most prized products in European cuisine. But they […]
Matcha is not just a flavor. It is an experience. Shade-grown for weeks before harvest, slowly stone-ground into an extremely fine powder, matcha concentrates within its intense green color the full aromatic potential of the tea leaf: vegetal, umami, slightly bitter and with a persistent sweetness that lingers at the end and invites the next […]
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 […]
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