{"id":32241,"date":"2025-05-05T08:00:00","date_gmt":"2025-05-05T06:00:00","guid":{"rendered":"https:\/\/www.sosa.cat\/?post_type=receta&p=32241"},"modified":"2026-04-22T14:52:26","modified_gmt":"2026-04-22T12:52:26","slug":"royal-puerros-jugo-cebollas","status":"publish","type":"receta","link":"https:\/\/www.sosa.cat\/en\/recipes\/royal-puerros-jugo-cebollas\/","title":{"rendered":"Leek Royal and Onion Juice"},"content":{"rendered":"\n

In the world of haute cuisine, technique is as important as the ingredient, and royal<\/strong> is one of those preparations that perfectly embodies this balance. Similar to a savoury flan, royal is a versatile base that allows you to explore a myriad of flavours and textures while maintaining an elegant presentation and impeccable finish. Its silky texture and its ability to capture the pure flavour of the main ingredient make this technique a favorite among avant-garde chefs. <\/p>\n\n

Leek Royal: umami of vegetables<\/h2>\n\n

Today we have the privilege of presenting the second recipe of a series created by Chef Javier Sanchez,<\/a><\/strong> who this year collaborates with us in a culinary journey aimed especially at the HORECA world. On this occasion, the chef surprises us with a Leek Royal<\/strong> accompanied by a delicate Onion Juice,<\/strong> a combination that celebrates the umami depth of vegetables treated with technical precision. <\/p>\n\n

For this recipe, we have usedGelcrem Hot<\/a><\/strong> for the preparation of the royal, ensuring a firm but creamy texture, ideal for maintaining the structure without losing softness. On the other hand, theGelcrem Cold<\/a><\/strong> allows us to work the onion juice without subjecting it to temperature, preserving the freshness and natural sweetness of the ingredient. <\/p>\n\n

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