Cream

ELABORATIONS WITH SOSA PRODUCTS

Today we present a unique variant of the traditional Roscón de Reyes: the Lemon Confit Roscón. This dessert, so popular at Christmas celebrations, is reinvented...
Sirloin Wellington is a haute cuisine dish known for its elegance and complexity. Its origin dates back to British cuisine, and it owes its name...
Hollandaise sauce is a classic of French cuisine, known for its creamy texture and delicate balance of flavor between acid and fat. Traditionally made with...
Committed to innovation in modern gastronomy, we are proud to present an exclusive recipe created by chef Martín Lippo: the Vegan Pistachio Pastry Cream. This...
The Coconut Pastry Cream is a clear demonstration of how vegan pastry can achieve levels of creaminess, stability, and flavor comparable to those of a...
The Raspberry Pastry Cream is a natural evolution of the technical work we developed in our article “How to make a vegan pastry cream?”, where...
This recipe is part of the technical work we developed in the article “How to make a vegan pastry cream?”, where we address in depth...
The cream is a culinary preparation distinguished by its smooth and silky texture, similar to a mousse, but with a denser and creamier consistency....
In haute patisserie, achieving a harmonious balance between flavors and sugars is fundamental to elevate a creation to excellence. In our recipe “Mounted Ganache of...
Gastronomy is a multisensory art where each dish is a unique masterpiece that combines flavors, aromas and, sometimes, surprises us with an additional dimension: texture....
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