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.
Vegetable Almond Paste Streusel” is a recipe that combines the crunchy texture of streusel with the deep, authentic flavor of almonds. This dessert is ideal for those looking to enjoy a bite full of flavor and texture, all while maintaining a vegetable option.
In this recipe, we have incorporated Wax Concept a natural beeswax that acts as an emulsifier, fat texturizer and coating agent. This ingredient is key to achieving the perfect streusel texture, ensuring that every bite is crunchy and delicious.
The use of almond paste and almond pralines in the streusel brings a very intense and authentic flavor. Almonds, known for their rich and complex flavor profile, elevate the streusel to a level of sophistication that will delight any nut lover.
Vegetable Almond Paste Streusel” is more than a dessert; it is a celebration of quality and innovation in vegetable cuisine. Its combination of crunchy texture and intense flavor makes it an irresistible choice for any special occasion.
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 […]
The Sal Viva by Ángel León is food-grade sodium acetate (E262), the salt obtained from the acetic acid in vinegar. Created by Ángel León and his team at Aponiente and marketed in Europe by Sosa Ingredients, it behaves differently from common salt: when cooled carefully, it remains a supersaturated solution, liquid but ready to crystallize. […]
Plated dessert is probably the most demanding discipline in restaurant pastry. Unlike a display-case preparation, which must hold for hours, a plated dessert is built to be eaten at the exact moment it reaches the table. This makes it possible to work with contrasting temperatures, fleeting textures and preparations that would not survive in a […]
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