Monthly Archives: February 2012

Chef Pierre Gagnaire working on opening of a new hotel.

Posted on February 28, 2012 by

Cooking show. French Master Chef Pierre Gagnaire. Working on opening of new hotel. State:Croatia. Town:Rovinj. Sponsors:Adris-group(Lead),Maistra. Hotel:Monte …

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SPHERIFICATION

Posted on February 27, 2012 by

There are two types of spherification, depending on the result you wish to achieve: Direct: To create a sphere by jellifying liquid slowly until it becomes totally gelatinous, also known as ‘fake caviar’ (you will need SOSA Alginate / SOSA … Continue reading →

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SOSA Demonstration with T&J fine foods

Posted on February 25, 2012 by

I had the Please of doing my last SOSA Demonstration for T&J fine foods Customers at Stamford Cookery school. Here are a selection of recipes and photos from the Event just incase you missed it. All Items printed in Red … Continue reading →

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3D Super Mario Cake

Posted on February 22, 2012 by

I was so Looking forward to making this one…   Created for Mario the owner of the Maypole in Cambridge 30 years Today! It is entirely edible with the Body made from Vanilla sponge, butter cream & freeze dried strawberry crispies. The top … Continue reading →

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Mothers’day – 18 March 2012

Posted on February 22, 2012 by

It’s all about Mum on the 18th March 2012! A mother is a person who upon seeing there are only four pieces of chocolates for five people, promptly announces she never did care for chocolate. So the 18th March 2012 is … Continue reading →

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Total Food Service Experience – Kendal College

Posted on February 13, 2012 by

If your looking for a new supplier Pop along to see what they have got !  Total Foodservice deliver a difference with ambient, chilled, frozen foods + non-food & cleaning products across the north of England. Quality, trust, reliable! Clitheroe … Continue reading →

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Pine Leaf Sorbet

Posted on February 10, 2012 by

950g Mineral water 200g Sugar (sacarose) 40g SOSA Dextrose 150g SOSA ProSorbet  15g SOSA Glycerine    150g Pine leaves 50g Lemon juice Instructions Blitz the leaves with the sugar and infuse with the water for 24hrs   then pass. Mix all ingredients with a blender Allow … Continue reading →

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Ginger ice-cream

Posted on February 10, 2012 by

 800g Whole Milk  100 g Sugar (sacarose) 75g Dextrose  75g SOSA ProCrema Cold 100  150g Cream 35%m.g. 20g SOSA Glycerine  30g Fresh ginger Natural extract ginger   Instructions Mix all ingredients with a blender Allow to Rest for 3 hours Blend again and put into an … Continue reading →

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Mascarpone Ice Cream

Posted on February 9, 2012 by

Milk – 900gms Sugar – 100gms SOSA Dextrose - 50gms SOSA ProCrema Cold 100 - 100gms Whipped Cream – 100gms SOSA Glycerine - 30gms SOSA Mascarpone Powder - 150gms Instructions Mix all ingredients with a blender Allow to cool for 3 hours Blend again and … Continue reading →

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Salted Pinenut Semi-sorbet

Posted on February 9, 2012 by

640g  Water 360g   Sosa ROASTED PINE NUT PASTE 100g   Sosa PRO CREMA 100 cold 70g    Sosa GLYCERINE 4g  Salt Method Mix all ingredients with a blender Allow to cool for 3 hours Blend again and put into an ice … Continue reading →

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