Mousse

ELABORATIONS WITH SOSA PRODUCTS

Jordi Bordas needs no introduction in the world of contemporary pastry. A Sosa Ingredients ambassador for over five years, his career has been marked by...
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 art of pastry, mignardises represent elegance at its finest. These delicate creations, traditionally served at the end of a meal or alongside coffee,...
At Sosa Ingredients, we continue to explore the limits of pastry creativity in this black chocolate glaze, a recipe developed with Proglaçace, our vegetable gelling...
In our constant pursuit to inspire and transform modern pastry, we present Margarita, a recipe created in collaboration with the renowned pastry chef Miquel Guarro...
In our mission to innovate and offer cleaner alternatives without sacrificing flavor, we have collaborated with the talented Italian pastry chef Matteo Felicci, who...
Today we bring you a spectacular recipe: Chocolate and Blackcurrant Entremet. This preparation is vegan, made without ingredients of animal origin such as gelatin, maintaining...
Today we want to introduce you to an advanced recipe: Grapefruit Tartlet. This recipe is a fusion of textures and flavors that promises to be...
Modern pastries invite us to explore textures and flavors that delight the senses, and Almond Praline Mousse is a perfect example of this. This recipe,...
Today we present a recipe that combines textures and pure chocolate flavor: Chocolate Marshmallow, a delight that stands out for its airy body and deep...
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