Gelatine

ELABORATIONS WITH SOSA PRODUCTS

This Matcha and Cherry Cake represents one of the most interesting technical challenges in baking: getting a gelatinous fruit insert to maintain its texture during...
During the month of Ramadan, kitchens pulsate with a special energy. At sunset, iftar is not just a meal: it is a shared embrace, a...
We present the third recipe developed by chef Jason Tan, specially designed for the Asian market, where subtlety, freshness, and technical precision are essential. His...
In the world of modern gastronomy, innovation arises from the combination of technique and creativity. Our "Fake Truffle" recipe is a prime example: a surprising...
Jason Tan once again surprises with his second creation in a series of three designed for a global audience—with special attention to the Asian market—:...
In the world of contemporary pastry, technique is not just a tool, but a language for expressing ideas, textures and emotions. One of the most...
Today, we celebrate Italian tradition and modern innovation with our recipe for Bacon and Parmesan Tagliatelle Carbonara, a unique proposal that highlights the use of...
Always exploring new possibilities and elevating culinary creativity, the Disfrutar Restaurant team presents the third recipe in which they integrate the Procrunx. Procrunx, an ingredient...
The Pannacotta, whose name literally means “cooked cream” in Italian, is a traditional dessert originating from the Piedmont region in northern Italy. Although its...
Haute cuisine thrives on the exploration and combination of flavours, aromas and textures. On this occasion, we present the recipe "Strawberries with orange blossom and...
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