Monthly Archives: April 2012

International cake show – Excel 2012

Posted on April 28, 2012 by

Lots to do & lots to see at the International Cake show in London this year. With Entering my first ever cake competition, it was an early start. With set up starting at 7.15am Had to leave Cambridge on the first train 5.45am … Continue reading →

Posted in cakes, Cambridge Cakes, Home Chocolate Factory | Tagged , , , , , , , , | 2 Comments

SOSA will be at the Halo Launch in Lincoln – 01/05/2012

Posted on April 25, 2012 by

If your going to be in Lincoln on Tuesday 1st May, then why not pop into the Halo Launch at the Jews House. I will be there with a SOSA stand to offer anyone advice on the SOSA range, some of which … Continue reading →

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SOSA Demonstration – Nottingham & Stamford – 2011

Posted on April 21, 2012 by

Cheese & Tomato Salad -Shown in Photos follow links for recipes… Tomato Crusty/Dried Microwave tomato sponge - SOSA Tomato Powder Egg Free Basil Mayonnaise - SOSA Guar Gum, SOSA Emulsifying paste Mozzarella Foam - SOSA ProEspuma Cold Black Olive crumble - SOSA Black olive powder Cheese & tomato Mousse - SOSA Freeze … Continue reading →

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Whisked Mandarin Jelly – SOSA Instangel

Posted on April 19, 2012 by

Ingredients : – 400g Mandarin Juice 40g Lemon Juice 4 drops SOSA Mandarin essential oil 60g Stock syrup 50/50 35g SOSA Instantgel Method : – Mix ingredients in blender. Leave to gel in the fridge. After the mixture has gelled, … Continue reading →

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The New SOSA Brochure – Ready for Download

Posted on April 19, 2012 by

http://www.sosa.cat/catalogues/sosa12en.pdf QR Codes are now on all the SOSA Molecular Gastronomy products in the brochure leading directly to Videos on how to use the products, that should play on your smart Phone. You just need to down load the QR App first. … Continue reading →

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SOSA Air bag

Posted on April 19, 2012 by

SOSA Produce four types of Air bag:- Air bag Pork Grainy – creating a Pork cracking full of air when deep fried (Pork Popcorn style) Shown in photo below. Air bag Pork Flour – giving a crispy pork coating when … Continue reading →

Posted in Midsummer House, Modern Gastronomy, Recipes, SOSA | Tagged , , , , , , , , , , , , , | Leave a comment

SOSA Elastic – Substitute animal gelatin

Posted on April 17, 2012 by

Properties: very elastic gelling agent that resists freezing. (SOSA Elastic is probably the most elastic soft gelatin on the market). Consists of: a carrageen (type of seaweed) and gum (locust bean) and maltodrextrina, among others. These two elements together allow us to obtain a gel completely transparent and elastic. Dosage: 25-50g/kg Use: It is important that you mix at roomtemperature and then … Continue reading →

Posted in Modern Gastronomy, Recipes, SOSA, Tutorial | Tagged , , , , , , , , , | 2 Comments

Cheese & Tomato Mousse

Posted on April 16, 2012 by

200g Fresh Mozzarella 200g Milk 40g SOSA Powdered Cheddar Cheese type /SOSA Powdered Mozzarella cheese type 35g SOSA freeze dried Tomato Powder 6 L Gelatine Salt & pepper 600g whipped cream Dissolve the Gelatin in a little of the milk. … Continue reading →

Posted in Freeze Drying, Michelle Gillott, Modern Gastronomy, Recipes, SOSA, Tutorial | Tagged , , | 7 Comments

Mozzarella Foam – SOSA ProEspuma Cold

Posted on April 16, 2012 by

One of the elemants to Cheese & Tomato Salad on a recent SOSA Demonstration. 500g Mozzarella (with the liquid from the bag) 30g SOSA Pro-Espuma Cold Seasoning  Mix the Ingredients together with a blender Pour into Siphon & gas You … Continue reading →

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Balsamic Vinegar Jelly – SOSA Elastic

Posted on April 16, 2012 by

300g Water 100g Stock syrup 100g Balsamic Vinegar 25g SOSA Elastic Mix all the ingredients together. Boil. Pour onto tray about 0.2mm. Cut into Shapes requires. Spread with the cheese & Tomato Mousse & roll up. Place in the Blast … Continue reading →

Posted in Freeze Drying, Home Chocolate Factory, Michelle Gillott, Modern Gastronomy, Recipes, SOSA, Tutorial | Tagged , , , | 8 Comments