SOSA Demonstration – Nottingham & Stamford – 2011

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 dried Tomato Powder, SOSA Powdered Cheddar Cheese Type
Balsamic Jelly – SOSA Elastic. More information on SOSA Elastic 

Halibut with Pork Tempura

Halibut in Pork Tempura, Prawn Popcorn, Pea Puree, Hot Pea Jelly and Tomato Ketchup

Pork Popcorn with Prawn flavor

  • SOSA Airbag Granet
  • Sunflower oil
  • SOSA Freeze Dried Prawn Powder
  • Salt
  1. Fry the Airbag in Hot oil (200C). Strain onto paper
  2. Season with salt & prawn powder

Halibut with Pork Tempura

  • Halibut
  • Airbag Flour
  • Whole Egg
  • Salt
  1. Panee the Halibut in the Egg then Airbag
  2. Fry

Hot Pea Jelly

  • 500gg Pea Soup
  • 10g Gellan gum
  1.    Mix all the Ingredients and Heat until boil.
  2.    Put into a tray 1cm. high and cool.
  3.     Cut & warmed to serve. GRATE / slice or dice

Pea purée

  • 250g Pea Soup
  • 12g Gelcrem hot
  1. Bring to the Boil.
  2. Cook out for 1 minute

Tomato Ketchup

  • 450g Tomato Juice
  • 50g Stock Syrup
  • Tabasco to taste
  • Salt & Pepper
  • 25g SOSA Gelcrem cold

Chocolate & Raspberry 

Chocolate Mousse  (egg free)

  • 250ml  Milk
  • 75g    Cream (35% fat) Crème Liquid
  • 50g   SOSA Pro-Mousse
  • 14g    SOSA InstantGel
  • 275g  SOSA Sao Tome 65% (Sosa Dark chocolate 65%).
  • 425g  Whipped Cream

–          SOSA Freeze dried Raspberry Powder as needed

  1. Mix the Milk + 75g Cream + Pro-Mousse + InstantGel in thermo-mix.
  2. Add the melted Chocolate and Blend.
  3. Put the mixture into a bowl and fold in the whipped cream
  4. Pour into moulds to set.
  5. If using Silikomart Sphere moulds set in the freezer.
  6. Turn out and coat with Raspberry Powder Or Dip in Vegetable Gel & roll in Crispys or Spray with Cocoa butter.

White Chocolate & Raspberry rocks

  • 25g White Chocolate
  • 50g SOSA Maltosec
  • SOSA Freeze dried Raspberry powder
  1. Start with the Melted Chocolate then add the Maltosec, the more powder you add the Finer the Crumb.
  2. Use as required or Place in the freezer then coat in Raspberry powder.

Cold Lemon foam 

  • 250g Lemon juice
  • 250g Stock syrup 50/50
  • 40g SOSA Albumina Powder
  • 3g Gelespessa
  1. Blend all the ingredients together.
  2. Place into Foam Machine (ISI) gas with NO2 Cream whipper.
  3. Refrigerate for 1hour at least.
  4. use as required.

About chocolateshells

Make Bespoke Cakes & Chocolates. Chef Consultant for Home Chocolate Factory UK SOSA importer. Pastry Chef for the last 17years, previous job 8 1/2years as Pastry Chef & Senior Sous at Midsummer House Cambridge. Now Proud Mummy of Ray & Molly. Always Happy to Help!
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