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.
Martin Lippo
Chef specialising in culinary innovation, recognised for his work on new techniques and technologies applied to gastronomy, as well as for his work as an international consultant for companies in the sector and his creative approach to developing professional recipes.
We would like to present a very special recipe on our blog. This dessert is delicious, rich and creamy, and was created by chef Martin Lippo. As experts in offering the best ingredients for elaborations, we are excited to share with you his hazelnut flan recipe, which we are sure you will love.
In this recipe, Martin uses a hazelnut paste and hazelnut milk to give the flan an incredibly delicious flavor. But what really makes this dessert unique is the use of a texturizer called Propannacotta (Iota), which is a gelling hydrocolloid extracted from red algae. This substance, along with xanthan gum, helps give the flan a smooth, silky texture that melts in the mouth.
It is important to mention that this hazelnut flan recipe is vegan, as it does not contain any animal products. Instead of using eggs and dairy products, this recipe uses milk and hazelnut paste to create a creamy and delicious texture. In addition, Propannacotta (Iota) and xanthan gum are vegetable ingredients that are excellent alternatives to achieve the desired texture in the dessert.
In our commitment to offer high quality and varied ingredients, we work with a wide range of products to satisfy the needs and preferences of our customers. This recipe is an excellent option for those who follow a vegan diet or for those who are looking to try new gastronomic options.
We hope you enjoy this delicious and vegan hazelnut flan recipe, enjoy!
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