{"id":36751,"date":"2025-07-07T08:00:00","date_gmt":"2025-07-07T06:00:00","guid":{"rendered":"https:\/\/www.sosa.cat\/?post_type=receta&p=36751"},"modified":"2026-01-13T15:36:16","modified_gmt":"2026-01-13T14:36:16","slug":"hukambi-cereza","status":"publish","type":"receta","link":"https:\/\/www.sosa.cat\/en\/recipes\/hukambi-cereza\/","title":{"rendered":"Hukambi & Cherry"},"content":{"rendered":"\n

We are proud to present a creation by Chef Ambassador Jason Tan, who shares with us his dessert titled \u201cHukambi & Cherry\u201d <\/strong>\u2014 a personal reinterpretation of the classic Black Forest.<\/em> This dessert is not only a technical achievement but also a heartfelt expression of memory and emotion.<\/p>\n\n

For Jason, the creative process begins with flavor pairing. In \u201cHukambi & Cherry,\u201d<\/strong> the chocolate and whipped cream of the original Black Forest<\/em> are reimagined with ice cream, sorbet, and contrasting textures, offering a dynamic interplay of temperatures and sensations. <\/p>\n\n

Beyond technique, Jason emphasizes the emotional connection in pastry: \u201cWhen someone tastes your creation and it brings back a good memory \u2014 that\u2019s the epitome of being a pastry chef.\u201d<\/em><\/p>\n\n

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Jason Tan<\/h2>\n\n\n\n

Jason Tan<\/strong> graduated top of his class in 2009 with a Grand Dipl\u00f4me from Le Cordon Bleu Australia, and has built an impressive career working in high-end hotels and restaurants across Australia and Singapore. Formerly the program lead for pastry and bakery at At-Sunrice GlobalChef Academy in Singapore, he has mentored young chefs in both local and international competitions. A passionate competitor himself, he represented Singapore at the Asian Gelato Cup 2018 and the World Gelato Cup 2020 in Rimini. Today, he continues to share his expertise as a technical chef at Euraco Finefood Pte Ltd, and serves as a SOSA Ingredients brand ambassador for the APAC region. <\/p>\n<\/div>\n\n\n\n

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